Sonora Wheat Fusilli with Roasted Cauliflower and Pesto
12 oz. Pasta Sonoma Sonora Wheat Fusilli
1/2 head cauliflower (about 3 cups florets)
2 T. olive oil
Salt and pepper to taste
1/2 cup of your favorite pesto sauce
Freshly grated Parmesan cheese
Heat oven to 450 degrees, and set the rack at the lowest position. On a baking sheet, toss cauliflower with oil, salt and pepper. Roast in the oven 15-20 minutes, turning occassionally until tender and slightly browned. Meanwhile, cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta cooking water. Return pasta to cooking pot, stir in pesto and reserved cooking water. Toss in cauliflower and season to taste. Serve immediately topped with freshly grated Parmesan Cheese.