courtesy of Gourmet
I make a similar recipe, but I usually add greens, such as spinach, chard, kale or collards, and you can switch up the type of pasta you choose as well! It can be a quick and tasty pasta dish. Have fun with it! It's easy to make a vegetarian version, just omit the bacon!Ingredients
1 large head of cauliflower or 1 bunch of Broccoli or a combination of the two, cut into 1/2 florets
3/4 pound dried orecchiette
5 tablespoons good-quality extra-virgin olive oil
2/3 cup fresh bread crumbs
1/4 pound bacon (about 4 slices), chopped
2 large garlic cloves, chopped
3/4 cup of frozen peas
Freshly grated Parmesan or Peccorino Romano CheeseMethod
- In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
- In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.
- While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
- Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Add peas for the last minute or so, since they are cooked, you just want to reheat them. Keep mixture warm.
- Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
- Sprinkle pasta with bread crumbs and serve with Parmesan.