Pasta arriminata with cauliflower, chickpeas and pine nuts

Ingredients

For 1 serving

• Durum wheat pasta65 g
• Cauliflower250 g
• Cooked chickpeas80 g
• Raisins10 g
• Pine nuts8 g
• Onion30 g
• Extra virgin olive oil10 g
• Saffronto taste
• Breadcrumbs8 g
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: October – March

Method

1. Put a pan of water on for the pasta. Meanwhile divide the cauliflower into small florets, peel and finely chop the onion, soak the raisins in warm water and dissolve the saffron in a spoonful of hot water.
2. Toast the breadcrumbs in a dry frying pan over a medium heat for 2–3 minutes, stirring, until golden; set aside.
3. When the water boils, salt it and cook the cauliflower for 10 minutes, until very tender; lift it out with a slotted spoon and keep the water on the heat for the pasta.
4. Meanwhile in the frying pan heat the oil over a medium-low heat and sweat the onion for 4–5 minutes, until translucent; add the squeezed raisins, the pine nuts and the saffron and cook for 1 minute.
5. Drop the pasta into the cauliflower water and cook for the time on the packet, until al dente. Meanwhile add the cauliflower and chickpeas to the pan and cook for 5 minutes over a medium heat, crushing the cauliflower with a wooden spoon until it becomes a rough cream.
6. Drain the pasta, keeping a ladleful of cooking water, and stir it ('arriminare') into the sauce for 1 minute over a medium heat, until well bound. Serve with the toasted breadcrumbs on top.