Ingredients

• 1 medium cauliflower, cut into tiny florets
• 450g/1lb green pasta shells or twists
• 4 tbsp olive oil
• 1 onion, finely chopped
• 75g/3oz almonds, flaked
• 225g/8oz pepperoni, sliced
• 75g/3oz raisins
• 1 tbsp pesto sauce
• 50g/2oz Cheddar, grated
•   seasoning
•   fresh basil

Method

1. Cook the cauliflower in a pan of boiling, salted water for 6-8 minutes until just tender. Meanwhile, cook the pasta in a separate pan of boiling, salted water for 10 minutes or until al dente. Drain well.
2. Heat the oil in a frying pan and cook the onion until softened. Add the almonds and cook over a high heat until golden. Reduce the heat, add the pepperoni and raisins and cook for 1 minute.
3. Add the cauliflower, pasta, pesto sauce, seasoning and Cheddar. Toss well to mix, garnish with basil and serve at once with crusty bread.

Notes