1 medium head cauliflower, cut in 1 inch pieces Olive oil Salt 3 ounces thinly sliced prosciutto or pancetta 1
pound orecchiette pasta 1 cup frozen peas, defrosted 1/2 cup finely grated Parmigiano Reggiano cheese, plus extra for serving Freshly ground black pepper
Ingredients: 3/4
pound Brussels sprouts, trimmed and halved 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 ounce finely diced pancetta 8 ounces dried
orecchiette pasta 2 teaspoons minced garlic 3 tablespoons freshly grated Parmesan 1 teaspoon minced fresh thyme 1/4 cup chopped hazelnuts, toasted