Roasted Cauliflower & Hazelnut Pasta with Peas & Parmesan
- Prep time: 40 minutes
- Calories: 690
- 1⁄2 of Cauliflower
- 2 Tbsp of Thickened Cream
- 1 of Free Range Eggs
- 35 g of Hazelnuts
- 1 Small Bunch of Flatleaf Parsley
- 180 g of Penne Pasta
- 1⁄2 Cup of Peas
- 40 g of Parmesan (Shredded)
- 1 of Garlic Clove
- 1⁄2 Tbsp of Butter (pantry)
Prepare Ingredients:Preheat oven to 220°C. Cut cauliflower into bite size florets. Pick parsley leaves (discard stalks) and roughly chop. Peel and mince garlic. Place a pot of salted water on stovetop and bring to the boil (for cooking pasta in step 3). Lightly beat the egg with a fork. Roughly chop hazelnuts.
Roast Cauliflower & Nuts:Toss the cauliflower with oil, salt and pepper, and spread out on a lined baking tray. Roast cauliflower in oven for 15-20 minutes until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 minutes until the nuts are lightly toasted and the cauliflower cooked through.
Cook Pasta:Add the pasta to the boiling water and cook 7-9 minutes, or until al dente. Add the peas in the last minute or two of cooking. Drain and reserve 1⁄2 cup of cooking water.
Make Sauce:Using the same pot, heat over medium heat. Add butter and garlic and cook for 2 minutes, until fragrant. Reduce heat to low, add cauliflower, hazelnuts, pasta and peas to the pot. Turn off heat and stir in most of the parmesan, egg, cream, parsley and 1 Tbsp of cooking water. The residual heat should be enough to just cook the egg without scrambling it.
You Plate It:Divide the pasta between bowls and top with any remaining parmesan and parsley. Enjoy!