1 L cauliflower florets, cut into bite size pieces 4 cup
1 L penne pasta 4 cup
250 ml peas 1 cup
4 bacon slices, chopped
5 ml butter 1 tbsp
1 garlic cloves, minced
30 ml fresh parsley, chopped 2 tbsp
5 ml paprika 1 tsp
75 ml chicken broth 1/3 cup
125 ml parmesan cheese, freshly grated 1/2 cup
Bring a large pot of water to boil. Add cauliflower, return to boil and blanch for 1 minute. Using slotted spoon, transfer to colander and set aside. Add pasta to boiling water and cook according to package directions. Two minutes before pasta is ready, add peas and cook for 2 minutes. Drain. Return to pot and set aside.
Meanwhile, in large skillet, saute bacon over medium-high heat until crispy. Using slotted spoon, transfer bacon to plate lined with paper towels. Drain off most of fat. Add pecans and cook, stirring, for 1 minute or until lightly brown. Add garlic, parsley, paprika, salt and pepper. Add 2 tablespoons (30 ml) of broth. Cook, stirring, for 15 seconds. Stir in reserved cauliflower and bacon. Add contents of skillet to cooked pasta mixture and stir in remaining broth. Cook over medium heat, stirring until heated through. Serve sprinkled with parmesan.
Serves: 4