Romesco Pasta with Bucatini and Roasted Cauliflower
Full of summer flavors and hidden veggies, this pasta dish brings restaurant dining to your kitchen table
Servings 4
Ingredients
Romesco
- 16 ounce jar roasted red peppers drained
- ½ cup roasted salted almonds
- ¼ cup jarred sun dried tomatoes drained
- ¼ cup fresh parsley
- 4 cloves garlic
- 1 tablespoon red wine vinegar
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 teaspoon paprika
- ½ cup extra virgin olive oil
Pasta
- 1 pound bucatini pasta
- ¼ cup pine nuts
- 3 tablespoons extra virgin olive oil
- 1 leek cleaned and thinly sliced
- ½ cup grated pecorino cheese plus more to top
- 1 small head cauliflower cut into florets
- 1 tablespoon chopped parsley to garnish
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 425° F. Toss cauliflower with 1 tablespoon olive oil, and season with salt and pepper. Spread on a medium baking sheet and roast for 30 minutes, tossing halfway through, until very tender and well browned in spots.
- Meanwhile, make the sauce by combining all the romesco ingredients in a blender and blending until smooth.
- Heat a large skillet over medium heat. Add the pine nuts and cook until golden brown and toasted, about 5 minutes. Remove nuts from the pan and set aside.
- In the large skillet over medium heat, add 2 tablespoons olive oil. Once oil is hot, add sliced leeks. Cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the oil and place on a paper towel lined plate. Sprinkle with salt, and set aside.
- Cook the pasta until al dente according to package instructions in a large pot of salted water. Before draining, reserve one cup of pasta water.
- Add the pasta back to the pot. Add about 2 cups of the romesco, one half cup of pasta water, roasted cauliflower, and pecorino. Stir until combined, and adjust salt to taste.
- Serve the pasta topped with crispy leeks and pine nuts. Top with additional grated pecorino and chopped parsley.