Tony’s Table With Stephanie: Broccoli Rabe Cauliflower Pasta
NEW YORK (CBSNewYork) – Who doesn’t love a meal cooked by mom, especially a simple one? Fresh grocer Tony Tantillo and his daughter Stephanie cooked up a family favorite.
Broccoli Rabe Cauliflower Pasta
- 1 Bunch Broccoli Rabe
- 2 1/2 oz. Extra Virgin Olive Oil
- 1/2 Head Cauliflower
- 1 c. Tofette Pasta
- 1 tsp. Unsalted Butter
- 1 tbsp. Parmesan Cheese
- 1/2 c. Toasted Bread Crumbs
Add broccoli rabe and ½ ounce of Extra Virgin Olive Oil to boiling water for 7 minutes. Take broccoli out of water, chop up and set aside. Using the same water as the broccoli; blanch cauliflower for 8 minutes. Take out cauliflower, chop finely and set aside.
Cook pasta in the same water as the cauliflower and broccoli rabe, according to directions on packet. Drain pasta. Blend the broccoli rabe and cauliflower with 1 ounce of Extra Virgin Olive Oil, and pulse until smooth and put over cooked pasta in a sauté pan with ½ ounce of Extra Virgin Olive Oil and butter. Stir in cheese and cook together on low heat for 2 minutes stirring constantly. Top with toasted bread crumbs and serve.