Roasted Cauliflower Asparagus Pasta In Parmesan Broth Recipes

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WALNUT AND PANCETTA PANSOTI WITH ASPARAGUS IN PARMESAN BROTH



Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth image

Categories     Pasta     Parmesan     Bacon     Walnut     Asparagus     Spring     Gourmet

Yield Makes 8 servings

Number Of Ingredients 17

For pansoti and sauce
1 (3-ounce) piece pancetta (Italian unsmoked cured bacon; not lean), finely chopped (2/3 cup)
1 tablespoon olive oil
1 large onion, finely chopped
3/4 teaspoon dried marjoram, crumbled
1/2 cup walnuts (2 ounces), finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups water
1/8 teaspoon dried hot red pepper flakes
1 (3- by 2-inch) rind from a wedge of Parmigiano-Reggiano
24 (3 1/2-inch) fresh pasta squares
For asparagus
1 1/2 cups asparagus tips (from 2 lb asparagus), halved lengthwise
1 teaspoon extra-virgin olive oil
Accompaniment: grated Parmigiano-Reggiano

Steps:

  • Make pansoti filling:
  • Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes. Add onion and marjoram and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes. Remove from heat and transfer half of mixture to a 2-quart saucepan and remaining half to a bowl. Stir walnuts, parsley, 1/8 teaspoon salt, and pepper into mixture in bowl. Cool filling.
  • Make sauce:
  • Add water, red pepper flakes, and cheese rind to pancetta mixture in saucepan and simmer briskly, uncovered, until reduced to about 1 cup, about 12 minutes. Pour through a fine sieve into a bowl and stir in remaining 1/8 teaspoon salt.
  • Form pansoti:
  • Place 1 level teaspoon filling in center of 1 pasta square, keeping remaining squares covered tightly with plastic wrap. Moisten edges of pasta square with water and fold in half to form a triangle, pressing around filling to force out air (air pockets increase the chance of pansoti breaking during cooking) and then pressing edges to seal. Transfer to a dry kitchen towel. Make more pansoti in same manner.
  • Cook asparagus and pansoti:
  • Cook asparagus tips in a small saucepan of salted boiling water until crisp-tender, about 2 minutes. Drain in a sieve and plunge into a bowl of ice and cold water to stop cooking. Drain and pat dry.
  • Bring a 6-quart pot of salted water to a boil, then add pansoti and cook at a strong simmer, gently stirring once or twice, until tender, 3 to 5 minutes.
  • While pansoti are boiling, cook asparagus tips in oil in a small skillet over low heat until heated through, 1 to 2 minutes.
  • Heat sauce in a 12-inch skillet over moderate heat until hot. Transfer pansoti with a slotted spoon to sauce and cook over moderate heat, stirring gently, 1 minute. Transfer pansoti to plates with slotted spoon, then top with some sauce and sprinkle with asparagus tips.

PASTA WITH CAULIFLOWER-PARMESAN BUTTER



Pasta with Cauliflower-Parmesan Butter image

A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
12 ounces pasta
8 ounces frozen or fresh cauliflower florets, thawed if frozen
1/2 cup grated Parmesan
1 clove garlic
1 small shallot, roughly chopped
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
  • Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
  • Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
  • Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 5

1 large head cauliflower
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (2 ounces)
1 cup freshly grated Gruyere cheese (2 ounces)

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN



Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

  • Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
  • In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
  • After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
  • Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

ROASTED ASPARAGUS PASTA WITH GARLIC BUTTER



Roasted Asparagus Pasta With Garlic Butter image

I was sent a link to a wonderful sounding asparagus pasta recipe with balsamic butter by a wonderful friend of mine. It sounded so good, but had a few ingredients that I didnt have on hand, so I created my own version of it. Here it is: An Italian Dish with a small Asian twist to it. I hope youll enjoy it! :)

Provided by Lalaloula

Categories     Penne

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

500 g green asparagus, cleaned and cut into 1 inch pieces
3 teaspoons oil
180 g whole wheat penne (or use bow ties or corkscrew macaroni)
1 tablespoon sesame seeds
1 -3 tablespoon garlic butter (for me 1 tbs is plenty, but adjust according to your liking)
1/4 cup parmesan cheese, freshly grated
1 1/2 tablespoons fresh chives, chopped
salt and black pepper

Steps:

  • Boil pasta in salted water according to package directions until al dente.
  • Meanwhile toss the asparagus with the oil, sprinkle with salt and black pepper to taste and roast in the preheated oven at 200°C/400°F for 10-15 minutes. It should be roasty, but not too dark.
  • During the last five minutes of roasting add the sesame seeds to get them nice and toasty, too.
  • Drain pasta and add to a big mixing bowl. Add the butter (as much as you need to get the pasta shiny) and cheese. Mix well.
  • Remove the asparagus and sesame seeds from the oven and toss with the pasta. Sprinkle with chives.
  • Enjoy. :).

Nutrition Facts : Calories 504.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 11, Sodium 203.9, Carbohydrate 79.2, Fiber 13.3, Sugar 4.9, Protein 24.4

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