PANCETTA FUSILLI

So long, dried fruit haters: raisins are one of the best sources of boron, a micronutrient that plays a key role in strengthening bones. Raisin a toast (we went there – what of it?) to that

INGREDIENTS

1 cauliflower, cut into florets • 375g dried fusilli • 1 tbsp olive oil • 100g pancetta, chopped • 100g pine nuts • 100g raisins • 2 tbsp chopped flat leaf parsley • 50g Parmesan, grated

METHOD

1 | To begin, cook the cauliflower in salted water until soft, then remove – but keep the water in the pan and return to the boil. 2 | Once your bubbles are rolling, add the pasta and cook until al dente.

3 | In a separate pan, heat the oil and sauté the pancetta. Once cooked, throw in the pine nuts, raisins and sidelined cauliflower, then season.

4 | Drain the pasta and add to the pan, before serving up with a scattering of parsley and some grated Parmesan.