Ruffle-Edged Pasta with Cauliflower and Parsley Sauce

• 2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)
• 2/3 cup olive oil
• 1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin
• 1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at some Italian markets) or rotelle (corkscrew-shaped pasta)
• 1 cup pimiento-stuffed olives, chopped fine

1. In a blender puree the parsley with the oil.
2. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender.
3. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well.
4. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.

parsley, olive oil, head of cauliflower, gargano, pimiento

Taken from www.epicurious.com/recipes/food/views/ruffle-edged-pasta-with-cauliflower-and-parsley-sauce-11465 (may not work)