Name: Pasta with Roasted Romanesco and Capers
Yield: 4 Servings
Ingredients: ¼ cup chopped almonds; ¼ cup plus 3 tablespoons olive oil; plus more for drizzling; 2 tablespoons drained capers, patted dry, divided; Kosher salt; ½ medium romanesco or cauliflower, cored, cut into small florets; 8 garlic cloves, very thinly sliced; ½ teaspoon crushed red pepper flakes, plus more for serving; ½ cup dry white wine; 12 ounces lumaconi (snail shells) or other medium shell pasta; 2 ounces aged Asiago cheese or Pecorino, finely grated; 2 tablespoons unsalted butter

Image may contain Dish Food Meal Bowl and Plant

Michael Graydon & Nikole Herriott

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

Recipe notes