When Marni gave me a couple boxes of Nella Pasta’s Parsley and Garlic Campanelle, I was struck by the shape of these little pasta bells featuring my favorite color and my favorite herby flavor. Since roasting amplifies any ingredient, I decided to roast some wintery cauliflower florets and red onions to toss with the pasta. The flower-like edges and hollow centers perfectly captured a simple caper and lemon butter sauce. For a bit of texture and dimension, I sprinkled a coating of sauteed, seasoned breadcrumbs.
Parsley Garlic Campanelle with Roasted Cauliflower and Breadcrumbs
1 head cauliflower, cored and cut into small florets
1/2 large red onion, chopped
1/2 c seasoned breadcrumbs
2 boxes Nella Pasta’s Parsley and Garlic Capanelle
2 T unsalted butter
2 cloves garlic, minced
1/4 t red pepper flakes
juice of 1 lemon (about 3 T)
3 T capers, drained
1/3 c chopped fresh parsley
Grated Parmigiano Reggiano cheese, for serving
salt and pepper throughout
Preheat Preheat oven to 400 degrees Fahrenheit.
On a rimmed baking sheet, toss 2 T EVOO, cauliflower, red onion, salt and pepper. Roast for about 20 minutes, tossing once with a spatula until the cauliflower is lightly browned and tender. Remove from oven and set aside.
Bring a large pot of salted water to a boil.
Melt 1 T EVOO in a large skillet over medium heat. Add breadcrumbs, and cook 3 minutes or until slightly browned. Pour into a plate and set aside.
Add the pasta to the large pot of boiling salted water and cook for 2 minutes. When al dente, drain the pasta and return to the pot. Reserve 1/2 cup of pasta water.
Add 1 T EVOO and 1 T butter to the large skillet over medium heat. Add the minced garlic, red pepper flakes, salt, pepper and saute for 1 minute. Add the lemon juice, capers, roasted cauliflower, red onions, pasta, and reserved pasta water and gently toss with tongs for 1 more minute. Add 1 T EVOO, 1 T unsalted butter, reserved breadcrumbs, fresh chopped parsley and toss for 1 more minute. Serve with grated Parmigiano Reggiano. Serves 4 - 5.
Can’t wait to visit Nella Pasta and the Boston Public Market on my next trip!