Wednesday, November 30, 2011

Linguine with Cauliflower and Pancetta

To tell you the truth, I'm not the biggest fan of cauliflower, unless it's roasted. I've been trying to cook through a lot of my recipes, so I thought I would give this one a try. The flavor was really tasty, but I wasn't a fan of the cauliflower since it was just steamed. I think this dish would be a knockout side if you left the cauliflower out.

Linguine with Cauliflower and Pancetta
Inspired by Quick from Scratch: Pasta
Serves 4

1/3 cup pine nuts
1 medium head cauliflower (about 2 1/2 pounds), cut into small florets
1/2 cup currants or raisins
1/2 cup water
3/4 teaspoon salt
6 oz. pancetta, diced
6 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 pound linguine
1/4 c. white wine
1/4 cup grated Parmesan cheese, plus more for serving
3 tablespoons chopped flat-leaf parsley 

1. Toast the pine nuts until golden brown, about 8 minutes, in a saute pan over medium heat. Put the cauliflower in a large frying pan. Add the currants, water, and 1/4 teaspoon of the salt. Bring to a simmer over moderate heat and cook, covered, until the cauliflower is almost tender, about 3 minutes. Remove the mixture from the pan.
2. Cook pancetta in frying pan until crispy, about 5 min. Remove from pan and let drain on paper towels. Put the butter in the pan and cook over moderate heat, stirring, until the butter is golden brown, about 3 minutes. Add the cauliflower mixture, the oil, garlic, red-pepper flakes, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute.
3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the linguine and toss with the wine, 1/4 c. of the reserved pasta water, the cauliflower mixture, pine nuts, Parmesan, and parsley. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan. 



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