Lemony Cauliflower Pesto Pasta

Instructions:

Prepare the Pasta:

Bring a large pot of salted water to a boil.Cook the linguine until al dente. Reserve 1 cup of the pasta water, then drain the rest.

Make the Cauliflower Pesto:

Cut the cauliflower into small florets. Pulse half of the cauliflower in a food processor until it resembles mixed sizes of couscous. Empty into a bowl.

Next in your food processor, pulse together the garlic, crushed red pepper flakes, almonds, cheese, sun-dried tomatoes, capers, and parsley until the mixture resembles coarse breadcrumbs.

Transfer this mixture to the bowl with the cauliflower. Add olive oil, 2 teaspoons of sherry vinegar, and a few pinches of salt. Stir by hand until well combined.

Taste and adjust seasoning as needed, adding more salt, crushed red pepper, or the remaining vinegar to balance the flavors.

Assemble the Dish:

Toss the hot, drained linguine with the cauliflower pesto, adding half of the reserved pasta water to help distribute the sauce evenly. If the pesto still feels too thick, add more of the reserved pasta water until the desired consistency is reached.

Divide among serving bowls and top with Parmesan cheese, lemon zest, parsley, and pepper flakes.