This quick and light summer dish is adapted from the cookbook Mustards by Cindy Pawlycn
1 pound pasta, penne or other tube pasta
1 tablespoon plus ¼ cup extra virgin olive oil for the vegetables plus 1 tablespoon for the pasta
2-3 garlic cloves, minced
½ head cauliflower, cut into small florets
2 cups vegetable stock or chicken stock
2 cups peas cut into bite sized pieces
6-7 green onions, white parts only, sliced on the diagonal
Pinch of red pepper flakes
½ teaspoon salt and freshly ground pepper
¼ to 1/3 cup heavy whipping cream
½ cup grated parmesan cheese
1-2 tablespoons butter
2-3 tablespoons finely chopped fresh mint
Bring a large pot of salted water to a full boil. Add pasta a cook for 8-10 minutes or until pasta is al dente. Drain the pasta, toss with 1 tablespoon olive oil and set aside.
While the pasta water is heating, begin making the sauce. Heat the ¼ cup olive oil in a large wide sauté pan over medium-high heat. Add the cauliflower and garlic and sauté for 8-10 minutes until golden brown. (Add the garlic toward the end so it does not burn.) Add the stock and simmer until reduced by half and the cauliflower is tender. Add the peas, onions, chili flakes, salt and pepper, and cook for 5-7 minutes. Stir in the cream and the pasta, heating it through and reducing the sauce until it coats the noodles nicely. Add the cheese, butter, and mint, tossing well to combine. Serve immediately.