Serves 3 – 4
8 ounces Mafaldine pasta, (thin lasagna) or your favorite shape
2 Tablespoons Extra Virgin Olive Oil
1 medium head cauliflower, cut into florets
4 ounces Speck Alto Adige IGP, finely diced
2 large garlic cloves, crushed and peeled
2 cups chicken stock
1 cup grape tomatoes cut in half
4 ounces Asiago D’Allevo DOP, coarsely grated
½ cup chopped Italian Parsley
12” sauté or bistro pan with lid
Cook pasta to al dente stage. In the meantime, prepare the sauce.
Place olive oil in pan. Turn pan to medium high heat. Add cauliflower, Speck Alto Adige IGP and garlic. Cook until garlic is fragrant, about 2-3 minutes.
Add chicken stock and cover. Steam until cauliflower is fork tender. Add tomatoes. Toss well and cover. Turn heat to low.
Drain pasta and add to pan with sauce. Toss well. Add parsley and Asiago d’Allevo DOP.