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Creamy pesto orecchiette

Name: Creamy pesto orecchiette
Cook time: 30 min
Yield: 2
Cuisine: Mediterranean

with garlic crumbed cauliflower and almonds

Ready in around 30 mins

RECIPE FACT:

Celebrated along the Ligurian coast of northwestern Italy, cauliflower is often roasted and paired with garlic o enhance it's sweet and nutty flavour. You will need an egg as a pantry staple for this recipe.

Nutritional Info:

Energy: 4,630kJ (1,107kcal)
Protein: 46g
Carbohydate: 129g
Sugars: 18g
Fat, total:50g
Saturated:17g
Sodium:696mg
Contains:Almonds, Cashews, Eggs, Gluten, Milk, Soy, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Peel and slice the red onion into 1 cm wedges and place onto the tray. Crack the egg into a bowl, season with salt and pepper then lightly whisk. Place the garlic crumbs into another bowl. Cut the cauliflower into small bite sized pieces. In batches, coat the cauliflower into the egg, then toss into the crumb to coat well. Place the cauliflower onto the tray and repeat until all the cauliflower is crumbed.
2. TO COOK THE VEGETABLES:
Drizzle the vegetables with a generous pour of oil then bake in the oven for 20-22 mins or until vegetables are cooked through and charred around the edges.
3. TO COOK THE PASTA:
Once the water is at a roiling boil, add the orecchiette pasta and cook for 10-11 mins or until tender. Reserve 1/4 cup of pasta water then drain well into a colander. Place the orecchiette back into the pot with the pesto cream and some or all of the reserved water and stir to combine. Cover and keep warm until serving.
TO SERVE:
Spoon orecchiette with pesto cream into bowls. Top with garlic crumbed cauliflower and onions. Finish with a handful of rocket, sprinkle over the Parmesan and toasted almonds and a grind of freshly cracked pepper.