RED LENTIL PENNE WITH CAULIFLOWER, BROCCOLI AND ITALIAN UMAMI BUTTER

INGREDIENTS

• 6 pkg Barilla® Red Lentil Penne
• 6 cups broccoli
• 3 cups white wine
• 2 tsp sea salt
• 6 ea anchovies
• 6 ea Calabrian chili
• 6 tbsp extra virgin olive oil
• 2 tbsp chopped parsley
• 6 tbsp extra virgin olive oil
• 6 cups cauliflower rice
• 3 cups vegetable broth
• 1/8 tsp black pepper
• 6 tbsp unsalted butter
• 6 ea garlic cloves, chopped
• Ingredients for the bread crumbs:
• 6 tbsp panko

PREPARATION

1. 1. Bring a large pot of water to a boil and season with salt. Cook the pasta for half the recommended time. Toss with a bit of olive oil and place onto a sheet tray to cool down.
2. 2. In a food processor, combine the anchovies, garlic and chili, and create a paste. Add the butter and combine. Remove from the mortar and set aside in the fridge.
3. 3. Heat a large skillet over medium heat, add the oil, panko, and parsley. Toast until golden and season with salt and pepper. Remove from skillet and set aside.
4. 4. Meanwhile, in a large rondo heat the olive oil until almost smoking.
5. 5. Add the broccoli and cauliflower. Sauté for 3-4 minutes or until evenly browned.
6. 6. Deglaze with wine and reduce by half. Season with salt and pepper.
7. 7. Add the broth and bring to a simmer.
8. 8. Drain the pasta and combine with the sauce.
9. 9. Add the umami butter and stir to combine.
10. 10. Top with toasted bread crumbs.