Ruffle-Edged Pasta with Cauliflower and Parsley Sauce

• 1 14 cups packed fresh flat leaf parsley
• 13 cup olive oil
• 1 14 lbs cauliflower, cut into 1 inch flowerettes and the stems sliced thin
• 12 lb ruffle-edged cone-shaped pasta (or corkscrew-shaped pasta)
• 12 cup pimento stuffed olive, chopped fine (or your favorite or olive tapenade)
• salt and pepper

1. Put a large pot of salted water on to boil for the pasta.
2. Puree parsley and oil in blender.
3. Steam cauliflower for 5 minutes or until just tender.
4. Add pasta to boiling water and cook until al dente; drain.
5. Pour pasta back into pot and toss with the parsley sauce, cauliflower, olives and salt and pepper to taste.

flat leaf parsley, olive oil, cauliflower, ruffleedged coneshaped pasta, pimento stuffed olive, salt

Taken from www.food.com/recipe/ruffle-edged-pasta-with-cauliflower-and-parsley-sauce-71942 (may not work)