Barilla® Red Lentil Penne with Calabrian Roasted Cauliflower, Pecorino, and Basil2020-03-03
- , , Product Line: Barilla Legume Pasta
Preheat oven to 400°F. In a food processor, grate cauliflower until the size of small florets or riced.
Toss cauliflower with Calabrian chili olive oil, season with salt and pepper, then roast in oven for 10 minutes or until well browned.
Bring a pot of water to boil. Meanwhile, in a large skillet over medium/high heat, add guanciale and render until crispy. Strain the crispy pieces out of the pan and set aside.
To the guanciale fat, add the garlic and shallots, and saute over medium heat for 2 minutes.
Add the chicken broth and bring to a simmer.
Cook pasta according to the directions, drain, and toss the pasta with the sauce. Remove from the heat; toss with cheese and guanciale, then garnish with micro basil.
- 6 boxes Barilla® Red Lentil Penne
- 18 cups roasted riced cauliflower
- 12 tbsp. Calabrian oil
- 48 oz. guanciale, diced
- 3 cups minced shallots
- 12 garlic cloves, chopped
- 4 qt. chicken broth
- 3 cups Pecorino
- 3 cups micro basil
- Salt to taste
- Black pepper to taste
Chef Recommended Cuts
This information is per serving.