Orecchiette with roasted cauliflower, pine nuts and peas

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

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1 small head cauliflower, cut in florets

spray oil

½ cup fresh breadcrumbs

70g pine nuts

250g orecchiette or other shaped dry pasta

2 cups frozen peas, thawed

100g goats’ cheese, crumbled

1 tablespoon zest of lemon

2 tablespoons fresh flat-leaf parsley

Instructions

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1 Preheat oven to 200ºC. Place cauliflower in an ovenproof dish, spray with oil and season with pepper to taste. Roast for 25 minutes, tossing once during cooking, until cauliflower is lightly browned and just tender (insert knife to check).

2 Remove from oven and stir through breadcrumbs and pine nuts. Return to oven for 15 minutes until mixture is golden brown.

3 Meanwhile, cook pasta following packet directions, adding peas in the last few minutes of cooking. Drain well.

4 Mix pasta and peas through cauliflower mixture and add goats’ cheese. Sprinkle with lemon zest and parsley to serve.

Nutrition Info (per serve)

Calories 507 cal

Kilojoules 2120 kJ

Protein 24 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 60 g

Sugar 9 g

Dietary fibre 10 g

Sodium 430 mg

Calcium 180 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.