SPRIAL PASTA RECIPES

Steps:

• In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Steps:

• In a small pan, toast the walnuts, then chop or pulse to process them into small pieces
• Bring pasta water to a boil
•   Preheat oven to 450°F, with rack at center
•   Line a pan with foil and parchment
• Heat a small skillet over medium heat with EVOO and garlic, swirl and cook for a minute or 2 until garlic has softened
• Spoon about 1/3 of the oil and garlic into a bowl and combine with ricotta, Parm, pecorino and a little nutmeg
• Add the walnuts to the bowl
• Listicle: Rachael Ray Hard Anodized Nonstick Frying Pan Toss the cauliflower with the remaining oil, season with salt and pepper and roast 18 to 20 minutes on the foil- and parchment-lined pan until tender-crisp and brown at edges
• Salt boiling water and undercook the pasta by 1 minute
• Reserve ½ to ¾ cup starchy salty water before draining
• While pasta cooks, in another bowl, combine the capers, currants, red pepper and parsley, then add the roasted cauliflower and combine
•  Add the hot starchy water as needed to the cheese and walnut mixture before adding the pasta
• Add pasta, stir to emulsify and top pasta with roasted cauliflower
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