Pasta with Roasted Cauliflower/Grapes/Cheddar/Hazelnuts.

Interesting combination, I know.

I recently went to the new NoMad in, where else, the NoMad district. I never would have thought to put the combination of ingredients together, but it’s a fantastical burst of flavors indeed.

Also, for those of us unaware, the great city of New York has run out of cool, hip nicknames to call its neighborhoods. This so called “NoMad”  refers to the area “North of Madison Square Park”, and although the name has been around since 1999 (which is still not that long ago), it has only become part of the New York City jargon over the last couple of years or so.

Does this mean I live on EasPar? Or… East Central does it like nobody does?

In any case, let us all commence to carb for the weekend long runs in CentPa, ProPa, or WesHigh.

Pasta with Roasted Cauliflower/Grapes/Cheddar/Hazelnuts.
Serves 2-3

½ pound short-cut pasta, such as penne rigate
1 head cauliflower, broken into small florets
1 ½ cups red seedless grapes, sliced in half
1 cup toasted hazelnuts, chopped
1 cup cheddar, crumbled or cut into small cubes
Extra-virgin olive oil
salt & pepper

1. Preheat oven to 400˚F.; Bring a large pot of salted water to a boil.
2. Meanwhile, roast cauliflower: toss cauliflower florets with olive oil, salt and pepper. Lay out onto baking sheet and roast for 20 minutes or until golden brown. While cauliflower is roasting, cook pasta until al dente.
3. When pasta is done, transfer to mixing bowl. Toss in cauliflower, grapes, hazelnuts, and cheddar. Season with salt and pepper to taste.



2 responses to “Pasta with Roasted Cauliflower/Grapes/Cheddar/Hazelnuts.

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