Pasta Cavalofiore

By PotsandPains

A great pasta dish you can do on the fly. Fantastic option for those busy week nights when your family is moving in different directions.

Ingredients

• 1 lb Rigatoni (large tubes)
• 1 head cauliflower
• 1 block of Good Parmasean or Pecorino Romano
• 2 TBS Butter
• Salt and Pepper to taste
• Diced Pancetta (optional)
• Shelled Edamame (optional)

Preparation

Step 1

Wash and cut cauliflower into bite-sized pieces.

Finely grate 2 cups of cheese.

Dice and saute pancetta until crispy.
Drain but reserve pan drippings.

Bring stock pot of salted water to a boil.
Add Pasta.
2 minutes later, add cauliflower.
Cook for 10 minutes.

Drain pasta and cauliflower and return to warm stock pot.
Add edamame.
Drizzle with either olive oil or some of the pancetta pan drippings.
Add butter.
Return lid to pot and let rest for 3-5 minutes.

After 3-5 minutes, stir in cheese and crispy pancetta and a few grinds of the pepper grater.

Serve warm with Italian bread and salad.