Trust Me.

 Dearest Readers,

Just a little love note to let you know that I'm too busy to talk, but am thinking of you always.  Please enjoy the following recipe, it is just the ticket for summer.  Also, don't gorge  yourself on it like I did, but eat like the proper, well-bred person that you are, and avoid biting your hand whilst shoveling it into your mouth on that panicked run out to the car, okay?  I know it is delicious, but please heed my advice, because if you bite your own hand while stuffing your  face - no matter how great of a hurry you are in - you might begin to question your rightful place in society.  Trust me.

Thinking of you always,

Annie

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

---

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 3.5; Protein (g): 23; Monounsaturated Fat (g): 8; Carbohydrates (g): 73; Polyunsaturated Fat (g): 2; Sodium (mg): 1100; Cholesterol (mg): 20; Fiber (g): 7;

photo: Scott Phillips

From Fine Cooking 96, pp. 115a

October 24, 2008