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 Cheese


Method

1. In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
2. 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle pasta with bread crumbs and serve with Parmesan.