pat'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
kosher salt to taste
freshly ground black pepper to taste
1/2 tablespoon 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 tablespoons salt.
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 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 cheese and drizzle with a small amount of olive oil.
Serve immediately.
Serves 6.