Pasta with cauliflower curry
Conchiglie con cavolfiori al curry
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For 4 people:
300 g pasta (conchiglie rigate)
300 g of cauliflower
1/2 teaspoon curry powder
80 g almond flakes
80 g of slightly stale bread crumbs
3 tablespoons of extra virgin olive oil
salt
Heat 2 tablespoons oil in a large pan, add the almond flakes and leave to lightly toast.
Cut the cauliflower into florets, add almonds, add the curry powder, stir for 2-3 minutes and keep warm.
Toast the bread crumbs with a tablespoon of oil in a pan.
Boil salted water and lessatevi shells.
Drain and pour into the pan with the cauliflower.
Gently mix the pasta over high heat and sprinkle with toasted breadcrumbs.
Serve immediately.
(Thanks to Silvana)
