Pasta night just got a little more interesting. Not just because the chef-author is Pamela Anderson—from Fine Cooking, not Baywatch—but if it gets you to try Pasta with Roasted Cauliflower, Arugula and Prosciutto, so be it. Your plate will resemble a foodie artist’s palette layering texture with color and flavor with bits of salty prosciutto mixed perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula.
A mouthful of satisfaction might be a good way to describe it. It’s too bad that most grocery stores only sell a limited amount of gluten-free pasta shapes. Because of that, we used rotini instead of orecchiette.
Our addition: As an extra bonus, add some toasted pine nuts for a mild, sweet, buttery crunch.
Fresh sage leaves, and yes, a few more than 4 garlic cloves.
Sage leaves and garlic cloves are put in a mini food processor.
After the sage and garlic are minced, prosciutto is pulsed until coarsely chopped.
- Kosher salt
- One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
- 1 pint grape tomatoes
- 3 Tbs. extra-virgin olive oil
- Freshly ground black pepper
- 9 large fresh sage leaves
- 4 large cloves garlic, peeled
- 6 thin slices prosciutto (about 4 oz.)
- 12 oz. dried orecchiette
- 5 oz. baby arugula (5 lightly packed cups)
- 3/4 cup grated Parmigiano-Reggiano
The cauliflower starts to turn brown after 15 minutes in a hot oven.
The herb mixture is added to the cauliflower and tomatoes and roasted for another 5-7 minutes.
Mix the roasted cauliflower mixture, arugula, and cheese into the cooked pasta, and top with pine nuts if using.
- Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.
- Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
- 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 to 7 minutes.
- Boil the orecchiette until al dente, 9 to 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 to taste with salt and pepper.
- Top with toasted pine nuts (optional.)
by Pamela Anderson from Fine Cooking