Cacio e Pepe means cheese and pepper in Italian, and usually refers to a simple pasta dish consisting of just Parmesan, salt, and freshly cracked black pepper. We’re adding extra cheese with cheese-filled tortellini and roasted cauliflower as a healthy twist to make this unbeatable pasta dinner.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cheese stuffed pasta(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Black Peppercorns, crushed
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Peel, then thinly slice shallot. Peel, then thinly slice garlic. Finely chop the chives.
Toss cauliflower with the Italian seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 14-16 min.
While cauliflower roasts, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Set aside.
Heat a large non-stick pan over medium heat, When hot, add 2 tbsp butter (dbl for 4 ppl) then garlic, spinach and shallots. Cook, stirring occasionally, until shallots soften and spinach wilts, 2-3 min. Remove pan from heat, then stir in sour cream, 1/2 tsp black pepper and 1/4 cup milk (dbl both for 4 ppl). Cook, stirring together, until sauce is combined, 1 min. Set aside.
Add cream sauce, green peas, half the Parmesan and reserved pasta water to the pot with the tortellini. Stir together.
Divide Cacio E Pepe tortellini between plates. Top with roasted cauliflower. Sprinkle with the chives, remaining Parmesan and remaining black pepper, if desired.