This corzetti dish is Italy-meets-Greece: the pasta and the cauliflower are cooked together in the same pot, then drained and topped with crumbled feta cheese and black pepper.
Corzetti pasta wih cauliflower and feta cheese
Ingredients (serves 4):
For the sauce:
300 gr cauliflower florets
150 gr feta cheese
extra virgin olive oil
black pepper
salt
To make the fresh pasta dough, use this recipe.
Bring a large pot of salted water to a boil, plunge in the cauliflower florets and boil until slightly tender but still crunchy, about 6 minutes. Then, add the corzetti pasta to the pot and cook until al dente (6 to 10 minutes).
Now drain the corzetti and the cauliflower florets and transfer them to a serving bowl. Season with salt and pepper and drizzle with extra virgin oline oil.
Serve warm, with crumbled feta cheese on top.