Orecchiette With Roasted Cauliflower, Arugula, and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I can't wait to make this recipe! I found this in the best of fine cooking, Real Italian magazine. Ingredients:
kosher salt |
1/2 head cauliflower, cored and cut into 3/4-inch florets (3 1/2 cups) |
1 pint grape tomatoes |
3 tablespoons olive oil |
fresh ground black pepper |
9 large fresh sage leaves |
4 large garlic cloves, peeled |
6 thin slices prosciutto (about 4 oz) |
12 ounces orecchiette |
5 ounces baby arugula (5 light packed cups) |
3/4 cup parmigiano-reggiano cheese (grated) |
Directions:
1. Position rack in the lower third of the oven and heat the oven to 425. Bring a large pot of well-salted water to a boil.
2. Toss the cauliflower, tomatoes oil, 3/4 tsp salt, and 1/2 teaspoons pepper on a rimmed backing sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
3. Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5-7 minutes.
4. Boil the orecchiete until al dente, 9-10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese and enough pasta water to moisten. Season with salt and pepper.
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