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Orecchiette with Cauliflower, Arugula and Prosciutto Recipe

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This recipe for Orecchiette with Cauliflower, Arugula and Prosciutto is from Lynn's Family Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 medium head cauliflower, cored and cut into 3/4 inch florets
1 pint grape tomatoes or halved cherry tomatoes
3 tbsp. extra-virgin olive oil
Pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz)
12 oz. dried orecchette
5 oz. baby arugula (I pkg.)
3/4 c. grated parmiagiano-reggiano cheese
Directions:
Directions:
Preheat oven to 425ºF. Put a large pot of salted water on to boil.

Toss 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, 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 it with the herb mixture and roast until fragrant and the cauliflower is golden brown, about 7 minutes.

Boil the orecchiette until it is al dente, about 12 minutes. Reserve 1 c. pasta water, drain the pasta and return it to the pot. Stir in the roasted cauliflower, arugula and cheese, adding enough pasta water to moisten. Season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
6

 

 

 

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