There is nothing like a bowl of fresh pasta.
A bowl of cracked pepper fettuccine tossed with crispy, oven roasted cauliflower, a chunky parsley, lemon and caper gremolata, some crushed red pepper flakes and plenty of fresh grated pecorino.
It was heaven I tell you.. HEAVEN.
I picked some up at the farmers market from Flour City Pasta. They had so many flavors to choose from, like pumpkin, wasabi, wild mushroom, and thai chili just to name a few. I had my heart set on the wild mushroom, but since my husband is a funghi hater I settled on the cracked pepper fettuccine. At $8 a pound the stuff wasn't cheap, but was so well worth it.
Cracked Pepper Fettuccine with Roasted Cauliflower (serves 2)
Recipe adapted from Flour City Pasta
1/2 lb. cracked pepper fettucine
4 T. extra virgin olive oil, plus more for drizzling
1 small cauliflower, sliced 1/4" thick
3/4 c. flat leaf parsley
2 small cloves garlic, chopped
1 T. lemon zest
1 1/2 T. capers, drained and rinsed
1/4 t. crushed red pepper flakes, or more to taste
grated pecorino romano
sea salt and black pepper, to taste
Preheat oven to 475 degrees.
Bring a pot of salted water to a boil. Cook pasta, drain and set aside.
Toss cauliflower with 2 T. olive oil, spread on a sheet pan and season with salt and pepper. Bake until the cauliflower is lightly browned, about 15-20 minutes.
In a food processor combine the parsley, lemon zest, capers, garlic and 2 T olive oil.
Toss the cooked pasta with the cauliflower, parsley sauce, crushed red pepper flakes, cheese and a pinch of salt and pepper.
To serve, top with extra grated cheese and a drizzle of olive oil.