This past weekend, with my husband, the return flight was delayed. Although an annoyance, and frustrating, it was by no means a tragedy. Thankfully our sitter was able to stay another night, and deliver the kids to school the next morning, while we went through the long security line and boarded yet another plane.
We made the most of our unexpectedly extended vacation, but it was SO great to be back! I love and appreciate being away and I love and appreciate being home and cooking for my family. I made this gorgeous pasta dish to commemorate the occasion.
PASTA WITH ROASTED CAULIFLOWER AND BREAD CRUMBS
2 heads of cauliflower
olive oil, divided use
salt and freshly ground black pepper to taste
6 ounces of dried penne
2 tablespoons butter, divided
1 tablespoon of chopped garlic
1/2 to 1 teaspoons anchovy paste
1/2 cup panko bread crumbs
2/3 cup freshly grated asiago cheese
1/4 cup chopped fresh mint
Heat oven to 500F.
Divide cauliflower into florets, slice in half if they are large. Place cut side down on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, then turn the cauliflower and roast 10 minutes more, or until tender and browned.
Cook pasta according to package directions. While pasta is cooking, melt 1 tablespoon each of butter and oil in a skillet. Add the garlic and anchovy paste, and saute until golden. Add to the pasta, along with the cauliflower, and toss well.
Return the skillet to the pan, melt 1 tablespoon of butter inside, add panko and cook for 3 minutes, or until toasted and brown.
Add the mint and asiago to the pasta mixture, spoon into serving bowls and sprinkle with the toasted bread crumbs.
Enjoy! Please share recipedoodle with your friends and family!
Recipe adapted from Relish
relish.com/recipes/
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