Pipette with Charred Cauliflower and Peruvian Aji pesto

Ingredients:
​1 ¼ Box, Barilla Pipette 
5Tbsp, Vegetable oil 
3Garlic cloves, chopped 
3Tbsp, ginger Chopped  
¼ Cup, Toasted cashews  
1 ¼ Cup, cilantro (Stems and leaves) 4Tbsp, Aji Amarillo paste  
4Cups, small cauliflower Florets  
Salt and pepper to taste 
¼ Cup, Cilantro leaves  
¼ Cup, cashews toasted and chopped

Instructions:

1. Bring a large pot of water to a boil and cook the pasta according to the directions, reserve 1 cup of the pasta cooking water.
2. In a blender combine the garlic, ginger, cashews, cilantro and aji paste and pulse until coarsely ground.
3. Add the vegetable oil and pulse until a pesto is formed
4. In a large 12 inch skillet heat 1 Tbsp of vegetable oil until almost smoking, add the cauliflower and saute for 2-3 minutes or until lightly browned, season with salt and pepper then remove form the skillet and place onto a plate.
5. In a large bowl add the pesto and pasta cooking water, drain and mix the pasta until well incorporated.  Fold in the cauliflower then garnish with cilantro leaves and cashews.

​Recipe and photo courtesy of Barilla