BUNGALOW KITCHEN: Pasta a perfect partner for romanesco

Thick pasta, rich butter and savory Parmesan cheese -- did anyone else enjoy this simple, yet decadent delight as a kid? While it could have been dubbed "cheese pasta" or something similar by your favorite grandmother, friend's parent or babysitter, your developing palette may have been onto something.

The Italians call this dish "cacio e pepe," meaning pasta with cheese and pepper. As a child, you probably didn't pile on the freshly cracked black pepper, but that, along with the addition of a delightful green cruciferous vegetable, will elevate your childhood favorite to a grown-up staple.

Romanesco, sometimes known as Roman cauliflower, is somewhat of a lovechild of both broccoli and cauliflower, but with a twist -- quite literally. Romanesco is a bright, light green color with florets that form actual fractals that seem to spin into infinity. They're gorgeous works of natural art.

The flavor is less bland than cauliflower, but not quite as strong as broccoli. It has a subtle nuttiness that pairs well with Parmesan and pasta, making it a lovely and nutritious addition to a heaping bowl of pasta.

I first encountered romanesco in my Dirt Farmers CSA box a few years ago. I love to roast the florets on high heat in the oven, making their tiny edges crisp up. As with most cruciferous vegetables, winter brings their bounty.

I wanted to take a different approach with this edgy veggie this time, so I did some research and found an interesting Rachael Ray recipe online that I adapted to my tastes.

While a big bowl of pasta may not sound like the most nutritious dish on the block, I'd like to point out a few of its dietary highlights. The volume of the romanesco bulks up this pasta dish, so your pasta bowl may be full, but a good portion of its real estate will be occupied by a fibrous vegetable.

The butter, per serving, is just 1/2 tablespoon per person, which isn't terribly indulgent. Additionally, using Parmesan cheese is a savvy way to get great flavor in a dish without totally blowing your calorie budget for the day: it's one of the lower calorie cheeses, and it's incredibly flavorful.

The nuts add a nice crunch, and the fat in the walnuts -- along with the fiber in the romanesco -- will leave you sated.

Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.

BUNGALOW KITCHEN RECIPE

Fettucini Cacio e Pepe with Romanesco

1 pound fettucini

3 tablespoons butter

1 large onion

4 cloves garlic

1/2 cup white wine

1 cup chicken stock

1 head romanesco broccoli

1 teaspoon lemon zest

2 sprigs fresh rosemary

1 teaspoon red pepper flakes

1 cup grated Parmesan, plus more for topping

1/2 cup chopped walnuts, toasted

Salt and pepper

Serves six.

Fill a large stock pot halfway with water and bring to a boil for the pasta. While waiting for the water to boil, dice the onion, mince the garlic, break the romanesco into bite-sized florets, chop the rosemary and measure out all of your ingredients.

Heat the butter in a medium-sized pot on medium-high heat. When the butter is melted, add the onions and garlic, stirring for about 5 minutes or until they begin to turn golden in color. Add the wine and cook for about 1 minute.

While the wine is cooking with the onions, the pasta water should be boiling, so add the fettucini and allow it to cook for about 12 minutes, or according to package directions.

Next, add the chicken stock to the wine and onions, then add the romanesco, lemon zest, rosemary, red pepper flakes, about 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine, then place the lid on the pot and cook for 10 minutes.

Both the pasta and the vegetables should be finished around the 10 minute mark, so drain the fettucini and pour it into a large, wide serving bowl. Add the romanesco mixture and use tongs to combine.

Add the Parmesan, walnuts and another teaspoon of salt and 1/2 teaspoon of pepper, then combine thoroughly. Serve with extra Parmesan, if desired.

This story was originally published February 9, 2016 at 9:54 PM with the headline "BUNGALOW KITCHEN: Pasta a perfect partner for romanesco ."