Orecchiette with Roasted Romanesco | Garlic, Chilli & Pecorino

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the romanesco, trim the stalk, and divide the head into small, bite-sized florets. Peel the garlic and cut into thin slices. Rinse the organic lemon with hot water, finely grate some zest, and squeeze out 1 tbsp of juice.

Spread the romanesco florets onto the prepared baking sheet, drizzle with 2 tbsp extra virgin olive oil, and toss with a pinch of fine salt and ground black pepper. Roast in the preheated oven for approx. 18–20 minutes until golden brown and tender-crisp, turning once halfway through.

Bring plenty of water to a boil in a large pot, salt generously, and cook the orecchiette al dente according to the package instructions. Before draining, scoop out approx. 150 ml of starchy pasta water and set aside.