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.

Ingredients

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

Directions

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.