Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti For Mario Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc. Ingredients 1 head cauliflower, cut into florets and thick stems discarded ¾ cup walnut halves or pieces 1 (2-ounce) tin oil-packed anchovy fillets 5 cloves garlic, peeled 2 cups packed baby arugula 1 cup packed fresh flat-leaf parsley leaves ½ cup extra-virgin olive oil ¾ teaspoon crushed red pepper ¼ cup grated Parmigiano-Reggiano cheese, plus more for serving Finely grated zest of 1 lemon 1 pound spaghetti Salt and freshly ground black pepper Emeril's Toasted Breadcrumbs, for serving Directions Pulse the cauliflower florets in a food processor until they resemble coarse crumbs, with some pieces about the size of a pea or slightly smaller. Transfer to a bowl and set aside. To the food processor (no need to clean out the bowl), add the walnuts, anchovy fillets with their oil, garlic, arugula, parsley, 1/4 cup of the oil, and the red pepper. Pulse until the mixture comes together to form a coarse paste. Add the cheese and lemon zest, and pulse briefly to combine. Set aside. Bring a large pot of water to a boil and season generously with salt -- it should taste like seawater. Add the spaghetti and cook until it is al dente, usually 8 to 9 minutes. Drain the pasta, reserving 2 cups of the pasta water. While the pasta is cooking, heat a 14-inch skillet over high heat with the remaining 1/4 cup oil. When the oil is very hot, add the cauliflower and cook, stirring frequently, until it begins to brown around the edges and smells nutty, 5 to 6 minutes. Stir in the arugula pesto and cook briefly, then remove the pan from the heat. Return the skillet to medium-high heat and add the drained pasta and 1 cup of the reserved pasta water. Using tongs, toss the pasta with the cauliflower and pesto, adding more of the pasta water as necessary to form a sauce that just coats the pasta. Season with salt and pepper to taste, then serve immediately in pasta bowls, garnished with the Toasted Breadcrumbs and additional cheese. Rate it Print