Categories: Pasta

Ingredients

• 12 oz. orecchiette
• 1 medium head Romanesco cauliflower, cut into small florets
• 1 medium onion, chopped
• 2 tbsp olive oil, plus more for drizzling
• 3/4 cup grated Pecorino Romano
• 1/2 cup chopped fresh parsley

Directions

1. Cook pasta in boiling salted water until al dente. Drain, reserving 2 cups cooking water. In skillet, cook Romanesco and onion in 2 tbsp oil, stirring often, until softened, 3 minutes. Add 1 cup cooking water; cover. Cook until crisp-tender, 5 minutes. Add pasta, cheese, and parsley. Season generously with pepper. Toss with more cooking water until creamy; season. Drizzle with oil.

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