Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4 to 6

Ingredients
450 g (1 lb) gemelli            
1 L (4 cups) cauliflower florets
45 ml (3 tbsp) unsalted butter
1 medium onion, chopped
250 ml (1 cup) 35% cream
1 ml (¼ tsp) nutmeg
30 ml (2 tbsp) chives, minced
250 ml (1 cup / 4 oz) bocconcini cheese, sliced
Salt and freshly ground pepper, to taste

   
Directions

1. In a large pot, cook the gemelli al dente according to package directions. Drain without rinsing and set aside.
2. In a saucepan filled with boiling, salted water, blanch the cauliflower for 2 minutes. Rinse in cold water and drain.
3. In a large skillet, melt the butter over medium-high heat. Add the cauliflower and sauté for 5 minutes until well browned. Add the onion and sauté for 1 minute.
4. Add the cream and nutmeg. Reduce the sauce over medium heat until it thickens, and season with salt and pepper.
5. Add the chives, gemelli and cheese to the pan and heat while stirring gently to coat the pasta well.
6. Serve immediately.

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