Shelly's Recipe

PENNE WITH CAULIFLOWER, TOASTED PINE NUTS AND ROMANO CHEESE

Category: Pasta

1 box penne
1/4 cup pine nuts
1 head cauliflower, cut into florets
1/2 cup extra virgin olive oil
1 small yellow onion, chopped
1 clove garlic, sliced
To taste kosher salt
To taste freshly ground black pepper
1/2 tbsp fresh Italian parsley, finely chopped
4 leaves fresh basil, chopped
1/3 cup Romano cheese, freshly grated

Bring 6 quarts of water to a boil and add 2 tbsp salt (optional).

Toast pine nuts in a dry skillet until lightly brown, about 2-3 minutes. Bring a medium size pot of salted water to a boil and add cauliflower florets. Cook until tender about 8 minutes; drain and set aside.

Heat 1/2 cup olive oil in a 12- to 14-inch saute pan. Add the onions and sweat over
medium heat until translucent. Add garlic and cook 2 additional minutes. Add cauliflower, season with salt and pepper and saute over high heat for 3 minutes or until slightly browned.

Cook the penne according to the package directions, until al dente. Drain and add to pan with cauliflower and 1/2 cup of cooking water. Stir in parsley, basil, and pine nuts; toss 1 minute over high heat.

Divide evenly among 6 warmed pasta bowls, top with grated Romano.