Recipe by Rebecca Jurkevich
- 12 oz. orecchiette
- 1 medium head Romanesco cauliflower, cut into small florets
- 1 medium onion, chopped
- 2 tbsp. olive oil, plus more for drizzling
- 3/4 cup grated Pecorino Romano
- 1/2 cup chopped fresh flat-leaf parsley
Cook pasta in boiling salted water until al dente. Drain, reserving 2 cups cooking water. In skillet, cook Romanesco and onion in 2 tbsp. oil, stirring often, until softened, 3 minutes. Add 1 cup cooking water; cover. Cook until crisp-tender, 5 minutes. Add pasta, cheese, and parsley. Season generously with pepper. Toss with more cooking water until creamy; season. Drizzle with oil.