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Pasta with Roasted Cauliflower, Arugula and Prosciutto Recipe

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This recipe for Pasta with Roasted Cauliflower, Arugula and Prosciutto, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Dickson, aunt of groom
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3 1/2 cups)
1 pint grape tomatoes
3 Tbls. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4oz)
12 oz. dried orecchiette
5 oz baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

Directions:
Directions:
Position a rack in the lower third of the oven and heat the oven to 425F. 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, 5-7 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.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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