Tuesday, November 19, 2013

Risoni Pasta with Charred Cauliflower, Peas and Pancetta

This is a simple warm pasta salad flavoured with fresh flat leafed parsley, thyme and good thickened cream.

I love easy weeknight dinners that have all the benefits of a labour intensive meal. This pasta is perfect for spring afternoons with a bottle of wine.

Serves 2
2/3 cup risoni pasta
½ cup peas
¼ small cauliflower
 150g pancetta
¼ small red onion, finely chopped
3 tbsp flat leaf parsley, roughly chopped
½ tsp fresh thyme
3 tbsp thickened cream
Olive oil
Salt and pepper

Bring water to boil and cook risoni pasta as directed on the packaging. Usually 5 – 7 minutes.

Chop cauliflower into small pieces and coat in olive oil, salt and pepper. Cook in a frypan on high heat, turning only once the bottom is charred. Continue to do so until all sides have a nice dark brown charring. Add peas and reduce heat to medium. Add 1/3 cup of water and let reduce.

Once the water has reduced and the peas are a bright green, add cream and mix well. Set aside.

In a separate pan, lightly fry pancetta and add to cauliflower. To finish, combine risoni, cauliflower mix, red onion, parsley and thyme. Add salt and pepper to taste.

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