Roast Cauliflower, Butternut & Pomegranate Orrechietti Recipe

21-11-2016

The next recipe in our Holiday Recipe Series is perfect for a non-traditional Thanksgiving meal or as an addition to a more traditional turkey dinner! This Roast Cauliflower, Butternut and Pomegranate Orrechietti uses fresh, in-season ingredients. Supplemented with ricotta toasted pinenuts and baby kale, this dish is healthy and delicious. Pair it with our Paso Robles Pinot Grigio and you've got a balanced meal!

butternut-cauliflower-pomegrante-orrechietti-w-ca-pinot-grigio-1

Ingredients:

1. 1 cup squash, peeled and cut into pieces
2. 1 cup cauliflower florrets
3. 1 large Pomegranate (seeds) / cup of seeds
4. 1 large brown onion, halved and sliced
5. 6 Garlic cloves
6. Fresh Tarragon
7. Sumac
8. Pinenuts
9. 1/4 cup olive oil
10. Sea salt
11. 1 cup dry or ½ cup fresh orecchiette pasta
12. 2 tablespoons butter
13. 1 teaspoon fresh cracked pepper
14. 2 cup Tuscan baby kale leaves; torn or chopped into 1 inch pieces
15. 4 Ounces Ricotta, spooned on to finish at end

Method:

Heat the oven to 425 degrees.
Put the squash, cauliflower, garlic, tarragon leaves and sliced onion on a rimmed baking sheet and toss with 2 tablespoons of the olive oil and a pinch of salt and sumac. Roast until tender and lightly browned, about 40 minutes, stirring once in the middle.
Bring a large pot of water to a boil; add 1 or 2 tablespoons salt and the orecchiette; cook until al dente.
While the pasta is cooking, place a large sauté pan over medium-high heat; when the pan is hot, add the ground pepper and toast until fragrant, about 1 minute.
Add the butter and remaining 2 tablespoons olive oil. Stir together until the butter melts, then remove from the heat.
Drain the pasta, reserving 3/4 cup of the cooking water in a heatproof measuring cup.
Put the sauté pan over medium heat again. Add the pasta to the pan along with the squash, onion, and the cauliflower; toss it all together
Stir the kale leaves into the hot pasta at end for 60 secs just to warm but not wilt.

Serve:

Serve scattered with pomegranate seeds, toasted pinenuts and finally - with dollops of ricotta cheese on the plate.

Hope you enjoy! Sending thanks to our supporters wishing everyone a safe and happy holiday!

Love,
The ONEHOPE Team

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