Pancetta, Split Peas and Cauliflower Tagliatelle

Name: Pancetta, Split Peas and Cauliflower Tagliatelle
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 8 ounces tagliatelle pasta; 1 small head of cauliflower, cut into florets; 4 ounces pancetta, diced; 1 cup green split peas (see note); 1 ⁄2 cup Parmesan cheese, grated; 3 tablespoons extra virgin olive oil, divided; 1 tablespoon white wine vinegar; 3 cloves garlic, minced; to taste, salt and ground black pepper; for garnish, freshly chopped parsley

HE COOKS® @hecooksco

This Pancetta, Green Split Peas, and Cauliflower Tagliatelle blends crispy pancetta with a silky, roasted cauliflower sauce. A splash of white wine vinegar and Parmesan brings brightness and depth to every bite.

Saved

Ingredients

45 minutes

2 servings

8 ouncestagliatelle pasta
1small head of cauliflower, cut into florets
4 ouncespancetta, diced
1 cupgreen split peas (see note)
1⁄2 cup Parmesan cheese, grated
3 tablespoonsextra virgin olive oil, divided
1 tablespoonwhite wine vinegar
3 clovesgarlic, minced
to taste, salt and ground black pepper
for garnish, freshly chopped parsley

Saved

Steps

45 minutes

1

Roast the Cauliflower:
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, salt, and ground black pepper. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender.
2

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the tagliatelle and cook until just al dente, reserving 2 cups of pasta cooking water before draining.
3

Make the Pancetta Base:
While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crisp, 4–5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Add the cooked split peas and incorporate well.
4

Create the Cauliflower Sauce:
Transfer half the roasted cauliflower to a blender. Add 1 cup reserved pasta water and 1/4 cup Parmesan cheese. Blend until smooth, adjusting thickness with more pasta water if needed. Season with salt and ground black pepper.
5

Combine:
Stir in the drained pasta, cauliflower sauce, white wine vinegar, and remaining tablespoon of extra virgin olive oil. Toss until well coated, and add more pasta water as necessary. Fold in the remaining roasted cauliflower florets. Taste and season with salt and ground black pepper to taste.
6

Serve:
Divide between plates and sprinkle with parsley and extra Parmesan cheese. Serve immediately.