Orecchiette with Roasted Cauliflower and Rustic Basil Pesto Sauce
Orecchiette with Roasted Cauliflower and Rustic Basil Pesto Sauce
30 minutes total / Calories 401
- Classic Blue Box
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Seafood
- Spring Recipes
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 6
| 1 | Box Barilla® Collezione Orecchiette |
| ½ | Jar Barilla® Rustic Basil Pesto sauce |
| 4 | Tablespoons extra virgin olive oil, divided |
| 1 | Small yellow onion, julienne |
| 1 | Anchovy fillet |
| 1 | Red hot pepper, sliced |
| 1 | Small cauliflower, cut inpieces |
| 2 | Pints Colorful cherry tomatoes, halved |
| To Taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 500° F.
Step 2
Bring a large pot of water to a boil.
Step 3
Season cauliflower and cherry tomatoes with half the olive oil, salt and pepper; arrange in a baking dish.
Step 4
Roast vegetables for about 10 minutes, or until they start browning and tomatoes are burst. Set aside.
Step 5
Meanwhile in a skillet sauté onion with remaining olive oil, red pepper and anchovy for five minutes over medium heat, add roasted vegetables.
Step 6
At the same time cook pasta according to package directions and drain.
Step 7
Toss pasta with veggie mixture and stir in pesto before serving.