- Salt and pepper, to taste
- 1/2 pound farfalle
- 1/4 cup extra-virgin olive oil, plus more to taste
- 1 small head cauliflower, cut into bite-sized florets, remaining stems chopped
- 1 tablespoon butter
- 1/2 white or yellow onion, diced
- 1 tablespoon capers, chopped
- 1 cup raw unsalted walnuts
- 2 tablespoons sun-dried tomatoes, diced
- Zest of 1 lemon
- Pinch of red pepper flakes (optional)
- 1/4 teaspoon dried tarragon
- 1/3 cup diced Asiago cheese, or to taste
Bring a large pot of salted water to a boil over high heat. Add the farfalle, cooking until al dente according to the package directions. Reserve 1 cup pasta water.
Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the cauliflower and season with salt and pepper, to taste. Brown on all sides, about 8 minutes. Add the butter, onion, and capers and continue to cook until the cauliflower and onion are soft, about 5 minutes.
Add the walnuts, sun-dried tomatoes, lemon zest, red pepper flakes, if using, and tarragon and lightly brown the walnuts. Add the pasta cooking water and deglaze the pan with it, scraping any brown bits up with a wooden spoon. (This should turn the liquid into a nice brown sauce.)
Add the Asiago cheese and let melt slightly before adding the cooked and drained farfalle pasta. Add the pasta and toss together, adding more olive oil, if desired. Season with salt and pepper, to taste. Serve immediately.