This light-hearted Italian dish is no joke. The unique shape and texture of orecchiette pasta is complemented by the addition of cauliflower and prosciutto.
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2115 per serving
- kosher salt
- 1/2 medium head cauliflower, cored and cut into three-quarter-inch florets (3.5 cups)
- 1 grape tomatoes
- 3 tablespoons extra virgin olive oil
- black pepper, freshly ground
- 9 large leaves fresh sage
- 4 large cloves garlic, peeled
- 4 ounces prosciutto, (6 thin slices)
- 12 ounces dried orecchiette
- 5 ounces baby arugula, (5 cups, lightly packed)
- 3/4 cup Parmigiano Reggiano, grated
Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.
Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.
Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.