Cacio E Pepe Cheese Tortellini
with Roasted Cauliflower
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
Pas inclus dans votre livraison
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 425°F and 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.
Toss cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of 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 and shallots. Cook, stirring occasionally, until shallots soften, 2-3 min. Remove pan from heat, then stir in sour cream, 1 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, spinach, green peas, half the Parmesan and reserved pasta water to the pot with the tortellini. Stir together. Cover and set aside, until spinach wilts, 1 min.
Divide Cacio E Pepe tortellini between plates. Top with roasted cauliflower. Sprinkle over remaining Parmesan and remaining black pepper, if desired.