Orecchiette with roasted cauliflower, pine nuts and peas
Please log in to save or rate.
Time to make:
50 mins (Hands-on time: 10 mins, Cooking time: 40 mins)
$4.01 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 1 small head cauliflower, cut into florets
- 70g pine nuts
- 1/2 cup fresh breadcrumbs
- 250g orecchiette, or your favourite shaped pasta
- 2 cups frozen peas, thawed
- 100g goats' cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh flat-leaf parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Place cauliflower into an ovenproof dish, spray with oil and season with pepper to taste. Roast for 25 minutes, tossing once during cooking, until cauliflower is lightly browned and just tender (insert knife to check).
Step 2 Stir through pine nuts and breadcrumbs. Return to oven for 15 minutes until mixture is golden brown.
Step 3 Meanwhile, cook pasta following packet instructions, adding peas in the last few minutes of cooking. Drain well.
Step 4 Mix pasta and peas through cauliflower mixture and add crumbled goat’s cheese. Sprinkle with lemon zest and parsley and serve.
About this recipe
First published: April 2012