Orecchiette with roasted cauliflower, pine nuts and peas
- 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
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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)
Total fat 17g
–Saturated fat 6g
Dietary fibre 10g
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