Ingredients Needed for Tagliatelle Corte With Roasted Cauliflower
Roasting the cauliflower: 7 ounces of cauliflower floret
5 garlic cloves
1 tablespoon olive oil
1 teaspoon chili flakes For the parmesan-breadcrumb mixture: 1 tablespoon pine nut
½ cup parmesan, shredded
1 tablespoon butter
¼ cup breadcrumbs
1 tablespoon olive oil For the tagliatelle: 7 ounces of tagliatelle corte (1 package)
pine nut for garnishing
fresh parsley for garnishing
How to Cook Tagliatelle Corte With Roasted Cauliflower
- Roasting the cauliflower:
Add the cauliflower, garlic, olive oil, and chili flakes on a parchment paper-lined baking tray, season with salt and pepper, and roast for 30 minutes at 440⁰F/220⁰C.
- For the parmesan-breadcrumb mixture:
Blend together the pine nuts, parmesan, butter, breadcrumbs, olive oil, and some pepper. Set aside.
- For the tagliatelle:
Bring a halfway water-filled cooking pot to a boil, add some salt, the pasta, and cook it according to the instructions on the package.
- Strain the cooked pasta (set aside 2-3 tablespoons from the boiling liquid) and transfer to a bowl. Mix the pasta with the parmesan-breadcrumb mixture. Also, add the liquid set aside from the boiling.
- Serve the pasta together with some roasted cauliflower and garnished with pine nuts and fresh parsley.