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
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
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
1/4 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.
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.
Enjoy!
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