Penne Pasta With Roasted Cauliflower, Almonds And Eggs - cooking recipe

Ingredients

4 None medium eggs
4 tbsp sliced almonds
14 oz package penne
1/2 large head cauliflower, cut into florets
1 tbsp sunflower oil
2 tbsp butter
3 tbsp chopped fresh chives

Preparation

Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from pan heat. Let eggs sit in water 12 minutes, drain then run under cold water. Peel once cool enough to handle then dice and set aside.
Toast the almonds in a small pan without oil for 2-3 mins then remove from the pan.
Cook the pasta in boiling, salted water according to package directions then drain and reserve 1/2 cup pasta water. Cook the cauliflower in a separate pan of boiling water for 3-4 mins then drain.
Heat the oil in a frying pan, add the cauliflower and saute for 3-4 mins until golden. Add the butter to the pan and allow it to foam then mix in the pasta and stir to combine. Pour in the reserved pasta water and simmer for 2-3 mins. Mix in the egg and chives then season. Divide the pasta between 4 bowls and sprinkle with chives and almonds. Serve.