I really like pasta. Like really, really I could eat it everyday of the week like it. It's just so versatile and delicious and easy peasy.
I found this recipe and thought why not, I mean it contains like all my favorite things..pasta, peas and prosciutto. Oh how I have a soft spot for prosciutto it reminds me of home. Especially weekend lunches at home when mom would come home from Wegmans then whip up prosciutto, mozzarella and tomato paninis. I want one now, please. Anywho, back to the pasta. We had E over for dinner last weekend and I served this up with some salad and garlic bread on Mariah's homemade bread. YUM. Then the next night T and T came over and finished it off for us!
Pasta with Cauliflower, Prosciutto and Peas
slightly adapted from: Healthy Delicious
1 large Cauliflower, cut into small florets
1 teaspoon Olive Oil
1 cup Skim Milk
1 cup Chicken Stock
1/3 cup shredded Pecorino-Romano
1 tablespoon Flour
1 cup Frozen Peas
1/8 pound Prosciutto, roughly chopped
10 Sundried Tomatos (not packed in oil), rehydrated and chopped
1 pound pasta (any kind you like)
Black Pepper, to taste
1. Preheat oven to 400. Place 1/4 of the cauliflower florets on a baking sheet and drizzle with oil. Roast for 30 minutes, or until tender and slightly browned.
2. While the roasts, add the remaining cauliflower to a large pot of water set over high heat. Bring to a boil then cook for 20 minutes or until tender. Drain and return to the pot. Lower the heat to medium.
3. Add the milk, chicken stock and cheese to the pot. Use a handheld mixer or immersion blender turn the cauliflower into a smooth puree. Whisk in the flour and bring the sauce to a gentle boil to help it thicken.
4. Stir in the tomatoes, peas, prosciutto and roasted cauliflower. Combine the sauce and pasta in a serving bowl and toss gently to coat the pasta. Season with black pepper.