Creamy farfalle with spiced cauliflower, golden dates, and goat cheese with pistachio and mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan and toss it with 2 tbsp olive oil, sweet paprika, ground cumin, 1/2 tsp salt, and black pepper. Roast for 22 to 25 minutes, stirring halfway through, until tender and browned on the edges.

2. 2

   While the cauliflower roasts, toast the pistachios in a large skillet over medium heat for 2 to 3 minutes, stirring often until fragrant. Remove and set aside.

3. 3

   In a large pot of boiling water with 1 tsp salt, cook the farfalle until al dente according to the package, usually 10 to 12 minutes. Reserve 3/4 cup pasta water before draining.

4. 4

   In the same large skillet, heat the remaining 1 tbsp olive oil with the butter over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and red pepper flakes, and cook for 30 seconds.

5. 5

   Add the dates to the skillet and sauté for 1 to 2 minutes so they lightly caramelize and soften in the aromatic fat.

6. 6

   Lower the heat and add the heavy cream, goat cheese, lemon zest, and 2 tbsp lemon juice. Stir until smooth. Gradually add the reserved pasta water until the sauce becomes silky and fluid.

7. 7

   Add the drained farfalle and roasted cauliflower to the skillet. Toss gently for 1 to 2 minutes so the pasta is evenly coated. Adjust salt and pepper if needed.

8. 8

   Turn off the heat and add the chopped fresh mint and half of the toasted pistachios. Toss once more.

9. 9

   Serve immediately with the remaining pistachios on top and a little extra lemon zest if desired.