Well, I think we can say that it’s officially spring in New York City.
Or can we?
While I appear the be getting my annual springtime allergies (or sinus infection, it’s still to be determined), His Lordship and I walked home from the New York Philharmonic in wind and below freezing temperatures.
At least the weather gods are playing nice for this weekend’s long runs and half marathon.
Speaking of which, good luck to all those running the NYC Half this weekend! Look for me at Engineer’s Gate complete with foam finger and Irish coffee.
Penne with Cauliflower/Pear/Hazelnuts/Sage
¼ cup red onion, minced
1 Bosc pear, diced
1 head cauliflower, cut into small florets
3 Tbsps. sage, cut en chiffonade
¼ cup hazelnuts, chopped
½ lb. penne rigate
½ cup asiago, grated
Extra-virgin olive oil
salt & freshly ground pepper
1. Toss cauliflower florets with 3-4 Tbsps. olive oil, salt, and pepper. Place on parchment paper-lined baking sheet and roast in a preheated 400˚F oven for 30-35 minutes until golden.
2. Heat 2 Tbsps. olive oil in large sauté pan; add onion and sauté 5 minutes; add pear, sauté 10 minutes; add roasted cauliflower and hazelnuts; reserve on warm burner.
3. Meanwhile, bring large pot of salted water to a roiling boil; cook pasta according to directions; toss with asiago and sage; season to taste.