Garganelli with Romanesco Sauce and Toasted Pine Nuts
  • 2 count olive oil
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 3 cloves garlic, thinly sliced
  • 1 head Romanesco cut into 1” chunks
  • 1 cup white wine
  • sea salt
  • Round Pond Italian olive oil
  1. Toast pine nuts in a skillet over medium heat. Be careful not to burn them.
  2. Heat oil and butter in a pan over medium-low heat. Add shallot and garlic and saute until beginning to soften. Add romanesco chunks to the saucepan. Add approx white wine to the pan until the romanesco is mostly submerged and simmer until the romanesco begins to soften. Remove from heat.
  3. Add mixture to a blender (we used a Vitamix on the puree setting) and puree until smooth. Return pureed mixture to the pan.
  4. Cook garganelli until al dente, then add to the romanesco sauce with a small amount of pasta water (approx ½ cup). Simmer about one minute, until pasta is cooked perfectly and plate the pasta, topping with fresh cracked pepper, a drizzle of Round Pond oilve oil, pine nuts, and freshly grated parmesan cheese, if desired.
Recipe by The Taste Edit at