So, I failed my first challenge. NOT an auspicious start...
From the minute I started to pull things from fridge and shelves, to my actually sitting down at the table, this meal took exactly 21 minutes and 38 seconds to complete. Not what I was aiming for, but not too bad for a weeknight supper of salad and pasta.
And, it was very good. L., had he been around, would have asked for Parmesan but I liked how clean and simple the flavors of this pasta were and how delicious the cauliflower tasted with the addition of the slight tang of mustard and nutty butter. I used an orange cauliflower - which looked pretty against the pasta and Pancetta pieces - but any cauliflower will work.
This is a recipe for one, geared to my personal taste, just adapt to the number of people you are cooking for, the portion size of pasta that you prefer and the proportions of cauliflower, Pancetta and pickles that you like. Tone down or amp up the mustard; it's up to you. Or omit the Pancetta and have vegetarian pasta instead.
1 portion pasta, chose one that takes 11 minutes to cook in order to complete this in the allocated time
1 cup cauliflower florets, bite-sized
1/4 cup Pancetta, diced
1 Tbsp cornichons, sliced into thin rounds
1 Tbsp butter
2 tsps Dijon mustard
1 tsp olive oil
1 Tbsp pasta cooking water
Salt to taste and for pasta water
Preheat oven to 450.
Put salted water on to boil for pasta.
While the oven is heating and the water is coming to the boil, chop the pickles into thin rounds, the Pancetta into cubes and the cauliflower into bite-sized florets, removing any large bits of the core.
Line a baking tray, add the cauliflower florets, drizzle with olive oil and salt. Put the baking tray in the oven, even if the temperature has not yet reached 450. You do not have to think of the cauliflower again until the very end though, if you reach in and shake the tray from time to time to redistribute the florets, they will take on a better char and your final dish will be more delicious.
Since the water will not yet be boiling, go set the table; pour yourself a glass of wine.
As soon as the water boils, add your pasta. I chose mine because I thought the shape would complement the cauliflower best but mostly because I wanted a pasta that would take 11 minutes to cook.
In a skillet over medium heat, put the diced Pancetta on to brown.
While all this is going on, make your Caesar salad. Shake your cauliflower tray. Stir the Pancetta occasionally.
When the pasta has 2 minutes left to go on its cooking time, tip the cooked Pancetta out into a bowl. Add the pickles. Using the same pan, add the butter and the mustard and let melt. Once the butter has melted, lower the heat to as low as you can get the heat to go. Stir well.
As soon as the pasta is ready, measure out 1 tablespoon of the cooking water into the browning butter. Drain the pasta. Tip it into the large bowl, toss well to distribute the pickles and Pancetta evenly through out.
Remove the cauliflower from the oven, tip it into the bowl and toss everything again.
Pour the mustard by-now brown butter over the pasta dish, toss for a final time and spoon onto your dinner plate. Take your dish of pasta and plate of Caesar salad to the table.
And voilà. A quick - though not (sigh) 20 minute - week day dinner.
21:38