Penne with Cauliflower, Toasted Pine Nuts and Romano Cheese

By cecelia26_

Ingredients

• 1 box Barilla Penne
• 1/4 cup Pine Nuts
• 1 Head Cauliflower Cut Into Florets
• 1/2 cup Extra Virgin Olive Oil
• 1 Small Yellow Onion Chopped
• 1 clove Garlic Sliced
• 1/2 tablespoon Fresh Italian Parsley Finely Chopped
• 4 leaves Fresh Basil Chopped
• 1/3 cup Romano Cheese Freshly Grated

Details

Servings 6
Adapted from barilla.com

Preparation

Step 1

1. bring 6 quarts of water to a boil and add 2 tablespoons salt(optional)
2. toast pine nuts in a dry skillet until lightly brown, about 2-3 minutes
3. bring a medium size pot of salted water to a boil and add cauliflower florets
4. Cook until tender about 8 minutes drain and set aside
5. heat ½ cup olive oil in a 12- to 14-inch sauté pan
6. Add the onions and sweat over medium heat until translucent
7. add garlic and cook 2 additional minutes
8. add cauliflower, season with salt and pepper and sauté over high heat for 3 minutes or until slightly browned
9. cook the penne according to the package directions, until al dente
10. drain and add to pan with cauliflower and ½ cup of cooking water
11. stir in parsley, basil, and pine nuts toss 1 minute over high heat
12. divide evenly among 6 warmed pasta bowls, top with grated romano cheese and drizzle with a small amount of olive oil
13. Serve immediately