Ingredients
Directions
Preheat oven to 425°F.
Place cauliflower and pancetta on a foil-lined baking sheet. Toss with 2 tablespoons olive oil, salt and pepper and spread out into an even layer. Roast until cauliflower is browned and tender and pancetta is crispy, stirring once, 20-25 minutes.
When cauliflower is almost done, bring a large pot of salted water to a boil. Cook tortellini as directed on package. Drain, reserving 1 cup pasta cooking water, and return to pot.
Toss pasta with remaining 2 tablespoons olive oil, parmesan, parsley, lemon zest and ¼ cup pasta cooking liquid. Cook over medium heat for a few minutes until a light sauce forms. Stir in roasted cauliflower and pancetta. Serve immediately, sprinkled with pepitas and extra parmesan.
Ingredients
Directions
Preheat oven to 425°F.
Place cauliflower and pancetta on a foil-lined baking sheet. Toss with 2 tablespoons olive oil, salt and pepper and spread out into an even layer. Roast until cauliflower is browned and tender and pancetta is crispy, stirring once, 20-25 minutes.
When cauliflower is almost done, bring a large pot of salted water to a boil. Cook tortellini as directed on package. Drain, reserving 1 cup pasta cooking water, and return to pot.
Toss pasta with remaining 2 tablespoons olive oil, parmesan, parsley, lemon zest and ¼ cup pasta cooking liquid. Cook over medium heat for a few minutes until a light sauce forms. Stir in roasted cauliflower and pancetta. Serve immediately, sprinkled with pepitas and extra parmesan.
