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New Year's: Black-Tie Pasta

Source of Recipe


From "Caviar, Truffles, and Foie Gras"



List of Ingredients



• 2 cups very small cauliflower florets (each about ½-inch wide)
  
• 8 ounces bow-tie pasta
  
• 1/3 to ½ cup crème fraîche, at room temperature
  
• 2 Tbsp minced fresh chives
  
• 2 to 3 ounces Sevruga caviar
  
• Freshly ground black pepper to taste
  






Instructions



1. In a medium saucepan of salted boiling water, cook the cauliflower until tender but firm, about 5 minutes. Drain and rinse under cold water to stop the cooking.
   
   
2. In a large pot of salted boiling water, cook the bow tie pasta until just al dente, about 10 minutes. Drop the cauliflower into the pot with the pasta and cook until heated through, about 30 seconds. Drain the pasta and cauliflower in a colander, leaving a little of the cooking water clinging to the pasta.
   
   
3. Transfer the pasta mixture to a large bowl. Toss the pasta and cauliflower thoroughly with the crème fraîche and chives. Add the caviar and pepper, and toss lightly. Divide the pasta among 4 warmed shallow bowls and serve immediately.
   
   Serves 4