Pasta with Cauliflower and Peas

Method

1. Clean the cauliflower: cut it in half, remove the fibrous core, cut into florets, then slice them to about the same size as the pasta.
2. In a pan, add a clove of garlic crushed with the skin, a drizzle of oil, and chili pepper (omit for children). Sauté over medium heat.
3. When the garlic is golden, add the cauliflower and sauté over high heat. Season with salt and continue sautéing.
4. Add the peas, sauté, then lower the heat and cover with a lid.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta for 5 minutes.
6. Drain the pasta and transfer it to the pan with the vegetables. Add 1-2 ladles of pasta cooking water.
7. Continue cooking, stirring, and adding more cooking water if needed, until the pasta is cooked and a creamy sauce forms.
8. When about 30 seconds remain, add the grated Parmesan and torn basil leaves. Sauté well.
9. Turn off the heat, add a drizzle of extra virgin olive oil, and emulsify vigorously.
10. Plate and finish with a grating of salted ricotta or caciocavallo ricotta.