Fresh Tomato Pasta with Cauliflower, Peas & Pancetta
1 head of cauliflower cut into florets
Salt and pepper to taste (1/2 tsp red pepper flakes optional)
½ lb cherry tomatoes halved
½ c. chopped onions
4 cloves garlic minced
¼ lb pancetta cut into small pieces (1/4-1/2 inch)
1 c. frozen peas thawed
¼ c. plus 3 tbs olive oil
½ c. grated parmigiano reggiano cheese
1 lb penne pasta
Break up cauliflower into florets and toss with a ¼ c. olive oil. Spread on a baking sheet, season with salt and pepper and roast 20-25 minutes. Florets should be tender and just starting to color.
Start pasta water and follow directions on package.
While pasta water comes to boil, sauté pancetta in a frypan over medium high heat until it just begins to crisp. Remove from pan and set aside. Add a couple tbs olive oil to pan and cook onions until slightly softened, 5 minutes. Add garlic and cook another 2 minutes. Stir in peas and pancetta. Remove from heat.
In a separate frypan or sauté pan over medium high heat, add 1 tbs olive oil, tomatoes cut side down. Season with salt and pepper and cook 2 or 3 minutes.
To assemble dish, toss pasta with cauliflower, onion, peas, pancetta mixture, tomatoes and half of the grated cheese. If the pasta is a little dry, add a few spoonfuls of pasta water. Toss and serve with remaining cheese on side.
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