Linguine with Prawns, Cauliflower and Pesto

1.In a blender or food processor, combine basil (240 ml), Parmesan (80 ml), garlic, olive oil (80 ml), lemon juice (30 ml), and chili flakes (2-3 ml). Blend until smooth. Add a splash of water if needed for a looser consistency. Set aside.

2.Bring a large pot of salted water to a boil. Add the cauliflower (480 ml) and cook for 5 minutes, until tender but firm. Remove with a slotted spoon and set aside.

3.In the same pot, cook the linguine according to package instructions. Reserve 120 ml of pasta water before draining.

4.Heat 15–30 ml olive oil in a skillet over medium heat. Add the finely chopped anchovies and stir until they dissolve into the oil.

5.Add the thawed prawns (240 ml) to the skillet with the anchovies. Toss for 2 minutes to coat and warm them.

6.Return the drained linguine to the pot. Add the pesto, cauliflower, prawns, and the anchovy-infused oil. Toss together, adding a splash of pasta water (120 ml) if needed to loosen the sauce.

7.Divide into bowls and garnish with extra Parmesan, chili flakes, or fresh basil as desired.