Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Cauliflower
-- divided into florets
1 Onion; finely chopped
4 tb Olive oil
25 g Raisins; soaked in
- hot water for 20 minutes
50 g Pine nuts; toasted
175 g Penne, cooked 'al dente'
25 g Cheddar; grated
1 tb Parsley, finely chopped
--(to garnish)
Salt and pepper to taste

Serves 2-3

An unusual combination of tastes makes this a pasta dish with a
difference - raisins and pine nuts give it a quite distinctive
quality. Serve it with a tossed green salad.

Steam the cauliflower florets 'al dente'. Cut them into thin slices.
Saute the onion in the oil over a moderate heat until it begins to
brown. Simmer, partially covered, for 5 minutes. Stir in the raisins,
pine nuts and cauliflower and season to taste with salt and pepper.

Toss the cooked penne with half of the sauce and spoon the rest over
the top. Sprinkle the dish with the grated cheese and garnish with
the parsley. Serve hot, on warmed plates.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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