Roasted Cauliflower and Tortellini with Pancetta

Ingredients

 1 medium head cauliflower, cut into florets (about 6 cups)
 4 oz pancetta, diced
 ¼ cup olive oil, divided
 Kosher salt and freshly grounded black pepper
 1 lb Armanino Cheese Tortellini (1 package)
 ½ cup Armanino Grated Parmesan Cheese, plus more for serving
 ¼ cup chopped fresh parsley
 zest of 1 lemon
 ¼ cup toasted salted pepitas

Directions

1

Preheat oven to 425°F.

2

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.

3

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.

4

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

 1 medium head cauliflower, cut into florets (about 6 cups)
 4 oz pancetta, diced
 ¼ cup olive oil, divided
 Kosher salt and freshly grounded black pepper
 1 lb Armanino Cheese Tortellini (1 package)
 ½ cup Armanino Grated Parmesan Cheese, plus more for serving
 ¼ cup chopped fresh parsley
 zest of 1 lemon
 ¼ cup toasted salted pepitas

Directions

1

Preheat oven to 425°F.

2

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.

3

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.

4

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.

Roasted Cauliflower and Tortellini with Pancetta

Yields4 Servings

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