Pasta with Roasted Cauliflower, Sage, and Browned Butter

1 head cauliflower, cut into 1-inch pieces

3 tablespoons olive oil

kosher salt

freshly cracked black pepper

4 tablespoons butter

1/2 cup loosely packed fresh sage leaves, coarsely chopped

1 pound penne pasta

1/3 pound sliced deli ham, cut into ribbons


Preheat the oven to 400 degrees.

Spread the cauliflower on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat.

Bake until browned, about 20 minutes.

Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat.

Cook, without stirring, until the butter is golden-brown, about 6 minutes.

Stir in the sage and remove from the heat.

In a large pot of boiling, salted water, cook the pasta according to package directions.

Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot.

Stir in the ham, cauliflower, and reserved pasta cooking water.

Stir in the sage butter and season with salt and pepper. (Serves 4)


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