Gratinated Pasta with Cauliflower and Peas

Ingredients

• 300 g shell pasta
• Salt
• 500 g cauliflower florets
• 200 g peas
• 2 tbsp freshly chopped herbs (e.g., thyme, rosemary, parsley)
• 2 Eggs
• 250 ml Whipping Cream
• 80 g freshly grated Parmesan
• pepper (ground)
• 40 g ground hazelnuts

Instructions

1. 1.

   Cook the pasta in boiling salted water for about 20 minutes until al dente. Wash the cauliflower and cut into slices as desired. Blanch in salted water for 2-3 minutes until firm. During the last minute add the peas to the water. Drain everything, rinse with cold water, and let drain. Preheat the oven to 180°C fan.

2. 2.

   Whisk together the herbs, eggs, cream, and about half of the parmesan. Season with salt and pepper. Combine the pasta with the vegetables and spread into four baking dishes. Pour the egg‑cream mixture over. Mix the remaining parmesan with the hazelnuts and sprinkle on top. Bake in the oven for about 25 minutes until golden brown.