Name: Pepper-and-onion salt-smashed pea pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: No cuisine available
Ingredients: butter 125g,baby leeks, finely chopped 2,garlic, finely chopped 2cloves,onion salt 1t,white pepper ½t,frozen or fresh peas 200g,fresh tagliatelle, cooked al dente 400g,pecorino, grated, for serving 100g,herb salad, for serving ,lemon juice ,extra virgin olive oil

Pasta recipes

Carbonara

10 minutes

Aliums

Tagliatelle with caramelised onion and yoghurt sauce

45 minutes

Bacon recipes

Carbonara with chunky pork

15 minutes

Avocado recipes

Guacamole tagliatelle

10 minutes

Great value

Pork meatballs in tomato sauce

30 minutes

Italian recipes

The ultimate ragù

6-8 hours

Bianco cucina (anchovy-and-cauliflower pasta)

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

250 g Woolworths fresh tagliatelle
2 t olive oil
4 T butter
1 red chilli, finely chopped
3 garlic cloves, finely chopped
12 anchovies, roughly chopped
350 g cauliflower florets, thinly sliced
4 ciabatta slices, torn into chunks
2 T parsley, roughly chopped, to garnish
Parmesan, for serving
Freshly ground black pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente.

2. Heat the olive oil and 2 T butter in a pan. Add the chilli, garlic, anchovies and cauliflower florets and cook until soft and golden. Remove from the pan and set aside.

3. Heat the remaining butter in the same pan over a medium heat. Add the ciabatta and toast until golden brown. Toss the cauliflower, anchovy dressing and ciabatta croutons through the pasta.

4. Garnish with fresh parsley and serve with grated Parmesan. Season with ground black pepper.

Chef's note: “Frying cauliflower transforms it into a deliciously creamy veg. Add some chilli and salty anchovy and you’re in for something really special.”

Discover more recipes starring cauliflower here.

Melkkos with cinnamon-poached pears

Every-grain vegetable stew