Orecchiette Pasta Recipe
roasted heirloom cauliflower, caper, arugula, gremolata, pecorino [V]
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Ingredients
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Pasta and Vegetables
Method
Cooking Instructions
- 1
Roasting the Cauliflower
Preheat the oven to 200°C (400°F). Toss the chopped heirloom cauliflower with 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Spread it on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.
- 2
Cooking the Pasta
While the cauliflower is roasting, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Combining Ingredients
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the roasted cauliflower and capers, sautéing for 2-3 minutes. Add the cooked orecchiette and arugula, tossing to combine. If the pasta seems dry, add a bit of the reserved pasta water.
- 4
Finishing Touches
Remove from heat and stir in lemon zest, parsley, and half of the grated pecorino cheese. Adjust seasoning with additional salt and pepper if needed.
- 5
Serving
Serve the orecchiette pasta in bowls, topped with the remaining pecorino cheese and extra parsley if desired.
