Whole Grain Penne with Pesto, Roasted Cauliflower, and Crispy Prosciutto

A few simple ingredients with lots of flavor make for an outstanding combination. This version was served at the 2015 spring MEG conference.

3 pounds Barilla Whole Grain Penne
12 1/2 cups cauliflower florets
6 tablespoons extra-virgin olive oil
Salt and pepper
19 ounces Barilla Pesto
1 1/2 cups pine nuts, toasted
1 1/2 cups diced prosciutto, rendered
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. Toss the cauliflower with the olive oil and season with salt and pepper. Spread in a single on baking sheets and roast in a 425-degree F oven until golden brown. Set aside and cool.

For each serving, to order: Reheat a scant 1 cup pasta in simmering water. Drain and add it to a pan with 1 1/2 tablespoons pesto and cooking water to thin the sauce. Fold in 1/2 cup cauliflower to heat through. Plate and garnish with 1 tablespoon pine nuts and 1 tablespoon prosciutto.