Pasta with Roasted Cauliflower, Arugula, and Proscuitto

By MKMILLION

Ingredients

• 3/4 teaspoon Kosher salt
• 3 1/2 cups cauliflower flowerets
• 1 pint grape tomatoes
• 3 tablespoons extra-virgin olive oil
• fresh ground black pepper
• 9 large sage leaves
• 4 cloves garlic
• 6 slices proscuitto, sliced thin
• 12 ounces orecchiette
• 5 ounces baby arugula
• 3/4 cup parmesan cheese, grated

Preparation

Step 1

1. Position rack in lower 3rd of oven and heat to 425 degrees. Bring large pot of water to boil and salt.
2. Toss cauliflower, tomatoes, oil, 3/4 tsp salt and 1/2 tp pepper on a rimmed baking sheet. Spread in a single layer and roast stirring once or twice, until cauliflower begins to turn golden and tender, about 15 minutes.
3. Meanwhile pulse sage and garlic in food processor until minced. Add prosciutto and pulsed until chopped.
4. Once cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and and the cauliflower is golden brown about 5 to 7 minutes.
5. Boil the orecchiette until al dente 9 to 10 minutes. Reserve 1 cup of pasta-cooking water. Drain the pasta and return it to the pot. Stir in roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten.