• 34b9e5945e68863add7c8a91aad6c710

Peppery Pasta With Spring Vegetables

This recipe was inspired by a morning trip to the farmers' market (Fava beans! HUGE scallions!) and a variety of pasta recipes I've encountered over the years.

Prep
Cook
Serves 6people
Ingredients
1
small head cauliflower, washed and stem removed
2
large or 4 small scallions, white and green parts finely chopped
1
stalk celery, finely chopped
2
tbsp extra virgin olive oil, plus more for serving
1/3
cup nutritional yeast
1/2
cup fresh or frozen peas
1/3
cup shucked, blanched and shelled fava beans
1/2
poud rotini pasta
1
tsp salt plus more to taste
3
tsp or more freshly ground black pepper
1/4
cup coarse breadcrums or grape nuts
1/4
cup dry white wine or water
Directions
1.
Heat a large pan over medium-high heat and bring a large pot of well-salted water to a boil.
2.
In the meantime, finely chop the entire cauliflower head into tiny crumbles.
3.
Once the pan is hot, add a pinch of salt and 2 tbsp of olive oil.
4.
Add the scallions and cook for a few minutes, stirring occasionally, until they are starting to soften.
5.
Add the cauliflower and celery to the pan and cook, stirring occasionally, until the cauliflower begins to brown and soften.
6.
Cook pasta while the cauliflower is browning, making sure to drain when it is al dente.
7.
Add the nutritional yeast and the teaspoon of salt to the cauliflower and stir to incorporate. As the vegetables begin to stick to the pan, add the white wine or water to deglaze the pan.
8.
Once the cauliflower is very tender, mix in the peas and fava beans and cook for 1 minute.
9.
Fold the drained pasta into the vegetables, adding a drizzle of olive oil. Grind copious amount of black pepper into the mixture.
10.
Stir in the breadcrumbs/grape nuts and add more salt to taste and a few more hearty grinds of pepper and remove from heat.
11.
Serve with a dash of olive oil and enjoy!

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