Lately I’ve been reading a lot of cauliflower pasta recipes when it occurred to me I’ve never eaten those two items together. Usually you see broccoli rabe with pasta or peppers and onions, but cauliflower pasta is some new food trend. And after trying it, I know why….because it’s delicious. Try this recipe today to see what I’m talking about.
Cauliflower Pasta with Prosciutto and Breadcrumbs
3/4 c panko breadcrumbs
2 tbs olive oil, more for finishing
1/3 lb thick sliced prosciutto, chopped
1/2 lb campanelle pasta
1/2 head of cauliflower, broken into small florets
2 garlic cloves
1/2 c white wine
1 c basil
1/2 c parsley
Add the panko breadcrumbs and olive oil to a skillet, stir until fully coated. Turn heat to medium and toast until golden brown, set aside. Cook pasta according to package instruction and reserve 1/2 c of pasta water. Heat 1 tbs olive oil in a large skillet over medium high heat. Add prosciutto and cook until crisp, remove from pan. Using the same skillet add cauliflower and garlic, saute for 3 minutes. Add white wine, let reduce by half then turn heat to low. Add basil and parsley to a food processor along with 1 tbs of extra virgin olive oil, pulse until finely chopped. Add cooked pasta and reserved pasta water to the cauliflower, remove from heat. Add prosciutto and herbs, toss to combine then top with breadcrumb mixture.
Peas are one of the first signs that Spring has arrived. Isn’t it weird that plants just know when to start growing again? I think it’s pretty miraculous. So why not take full advantage of nature’s bounty? This pasta is delicious with fresh peas, but it can also be made all winter long with frozen peas as they are packed at the peak of ripe perfection.
Cavatappi with Prosciutto and Peas
1 lb cavatappi pasta, cooked
2 shallots, diced
1 garlic clove, minced
8 slices prosciutto, chopped
3/4 c frozen or fresh peas
1 c grape tomatoes, halved and seeded
1/4 tsp red pepper flakes
1 c cooked rotisserie chicken
1/4 c white wine
1/4 c chicken broth
1/2 c basil, chopped
parmesan for serving if desired
In a large saute pan heat olive oil over medium heat. Add shallot and garlic, cook until softened about 5 minutes. Add prosciutto, frozen peas, grapes tomatoes, red pepper flakes, and salt. Add cooked rotisserie chicken and cook until warmed through. Add white wine and chicken broth, let reduce by 1/3. Add cooked pasta and basil, toss to combine. Add parmesan cheese to taste if desired.
DF if made w/out parmesan cheese
Whenever I go out to eat it’s hard not to find a fried egg somewhere on the menu. Quite often it’s on top of a burger, but I’ve also enjoyed them over pasta. Then I thought how is it that I’ve never tried this at home? I always have eggs on hand so I had to write my own recipe featuring the fried egg.
Pesto Linguine with Prosciutto
8 thin slices of prosciutto
2 c basil
1/4 c walnuts
1 garlic clove
salt and pepper
1/2 c extra virgin olive oil
1/2 c parmesan cheese
1 lb asparagus, chopped into bit sized pieces
1 lb whole wheat linguine
Preheat the oven to 400 degrees. Place the prosciutto in a single layer on a sheet pan and roast in the oven for 5 minutes. Once cooled, crumble then set aside.
Combine the basil, walnuts, garlic, salt and pepper in a food processor. Pulse until finely chopped then while it’s still running drizzle in olive oil. Remove top off the food processor and blade then stir in parmesan cheese with a spoon.
Cook the pasta according to package instructions and with 9 minutes left to cook add asparagus to the same boiling water. Drain pasta and asparagus and return to hot pot then add pesto and crumbled prosciutto, toss to combine.
In a large saute pan heat olive oil over medium heat then add 4 eggs, fry until white is just cooked while yolk is still runny, about 4 minutes. Plate pasta on dish then top each serving with 1 egg.