Roasted Romanesco Arugula Pasta

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Walnuts

Lemon

Romanesco

Fusilli Pasta

Arugula

Salt  Pepper

Red Pepper Flakes

Garlic

Pecorino Cheese

Parsley

Olive Oil

Preheat the oven to 400 degrees F. Toss the romanesco, olive oil, red pepper flakes, salt and pepper in a large bowl.

Spread the romanesco across two sheet pans. The florets should be in a single layer.

Roast the romanesco, tossing it halfway through roasting and rotating the pans, about 20-22 minutes. It should be browned at the edges.

Cook the pasta in salted boiling water until al dente according to package instructions. Save 1/2 cup cooking water and drain the pasta in a colander.

Heat the olive oil in a large skillet or sauté pan over medium high heat.

Sauté the garlic, lemon zest, red pepper flakes, salt and pepper until fragrant, about 30 seconds.

Stir the pasta into the oil and garlic mixture.

Fold in the romanesco, lemon juice, arugula, pecorino, walnuts and parsley. Add the reserved pasta cooking water as needed.

Roasted Romanesco Arugula Pasta

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