Nutty roasted cauliflower, hearty cheese tortellini, and a flavor boost of salty pancetta make this a quick, nutrition-packed crowd pleaser for busy nights.
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
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.