Fresh Arugula and Pan Roasted Cauliflower, Kidney Beans and Fusilli with Pecorino Cheese

As we find ourselves in a hurry, which I seem to be doing more and more often nowadays, a large meal or something that takes a lot of time might not be the most accessible thing to eat. Today, after yoga. I was thinking that I’d get home and find some leftovers in the fridge that I could devour, when my sister and mom kindly informed me that they had helped themselves to that food, so I’d have to make something else. No big deal. Instantly my mind started racing. I haven’t been to the store in a couple of days, so I had some slim pickings to make something with. I wanted something substantial, but not too heavy. Pasta seemed simple and is normally a go to ingredient for me when I want something quick and delicious. And from the confines of the pantry, this dish was created.

1 cup arugula

½ can of unsalted kidney beans, rinsed

¼ white onion, minced

1 cup small cauliflower florets

¼ teaspoon red pepper flakes

½  cup pasta water

Salt

Pepper

2 tablespoons pecorino, grated

½ lb fusilli

¼ cup extra virgin olive oil

In a large skillet, place olive oil and heat over medium-heat until warm.

Place white onion and cauliflower florets in skillet and sauté for about 3-5 minutes till onions are translucent.

Add salt, pepper, and red pepper to taste.

Boil fusilli as instructed on the package to al dente, drain and reserve ½ cup of water with pasta.

Place the ½ cup of water in to the onion and cauliflower mixture, then add the kidney beans. Cover and heat till warmed through, about 4 minutes.

Finally, add fusilli to the mixture, stir until ingredients are incorporated. Add pecorino cheese and arugula, toss together. Taste for seasoning and if necessary, add a little more extra virgin olive oil to coat pasta and extra cheese to your liking. Plate and serve immediately.

Cheers

-Unrivaledkitch