Pancetta, Split Peas And Cauliflower Tagliatelle Recipe by HE COOKS®
Cooking Instructions 45 minutes 1 Roast the Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, salt, and ground black pepper. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender. 2 Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until just al dente, reserving 2 cups of pasta cooking water before draining. 3 Make the Pancetta Base: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crisp, 4–5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Add the cooked split peas and incorporate well. 4 Create the Cauliflower Sauce: Transfer half the roasted cauliflower to a blender. Add 1 cup reserved pasta water and 1/4 cup Parmesan cheese. Blend until smooth, adjusting thickness with more pasta water if needed. Season with salt and ground black pepper. 5 Combine: Stir in the drained pasta, cauliflower sauce, white wine vinegar, and remaining tablespoon of extra virgin olive oil. Toss until well coated, and add more pasta water as necessary. Fold in the remaining roasted cauliflower florets. Taste and season with salt and ground black pepper to taste. 6 Serve: Divide between plates and sprinkle with parsley and extra Parmesan cheese. Serve immediately. 1 Roast the Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, salt, and ground black pepper. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender. 1 Roast the Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, salt, and ground black pepper. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender. 2 Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until just al dente, reserving 2 cups of pasta cooking water before draining. 2 Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until just al dente, reserving 2 cups of pasta cooking water before draining. 3 Make the Pancetta Base: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crisp, 4–5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Add the cooked split peas and incorporate well. 3 Make the Pancetta Base: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crisp, 4–5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Add the cooked split peas and incorporate well. 4 Create the Cauliflower Sauce: Transfer half the roasted cauliflower to a blender. Add 1 cup reserved pasta water and 1/4 cup Parmesan cheese. Blend until smooth, adjusting thickness with more pasta water if needed. Season with salt and ground black pepper. 4 Create the Cauliflower Sauce: Transfer half the roasted cauliflower to a blender. Add 1 cup reserved pasta water and 1/4 cup Parmesan cheese. Blend until smooth, adjusting thickness with more pasta water if needed. Season with salt and ground black pepper. 5 Combine: Stir in the drained pasta, cauliflower sauce, white wine vinegar, and remaining tablespoon of extra virgin olive oil. Toss until well coated, and add more pasta water as necessary. Fold in the remaining roasted cauliflower florets. Taste and season with salt and ground black pepper to taste. 5 Combine: Stir in the drained pasta, cauliflower sauce, white wine vinegar, and remaining tablespoon of extra virgin olive oil. Toss until well coated, and add more pasta water as necessary. Fold in the remaining roasted cauliflower florets. Taste and season with salt and ground black pepper to taste. 6 Serve: Divide between plates and sprinkle with parsley and extra Parmesan cheese. Serve immediately. 6 Serve: Divide between plates and sprinkle with parsley and extra Parmesan cheese. Serve immediately. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Shrimp Stir-Fry with Ginger, Leek Whites and Coconut Aminos and Maple Syrup. 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