Rigatoni with cauliflower and lemon | Sunbasket
In this robust pasta dish, a few simple but inspired steps transform everyday ingredients into something exceptional. Take the lemon: Chef Justine
Ingredients
- 5 ounces rigatoni
- 1 ounce pine nuts
- 1 tablespoon breadcrumbs
- 1 lemon
- ¾ pound cauliflower
- Peeled fresh garlic
- ¾ ounce capers
- Fresh rosemary
- ¼ teaspoon Aleppo pepper (optional)
- 2 ounces baby arugula
- 2 ounces Italian cheese blend (mozzarella - provolone)
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