Grilled Caulilini Rigatoni

Servings

24 183-g servings

Share

Ingredients

6.8 kg Caulilini
to taste Kosher Salt
to taste Trade East Ground Black Pepper
454 g Gordon Choice Salted Butter
118 ml Gordon Choice Extra Virgin Olive Oil
2 Tbsp Black Pepper, fresh cracked
6.8 kg Rigatoni, prepared per package instructions
226 g Pecorino Romano Cheese, grated
113 g Dates, slivered
113 g Walnuts, toasted
59 ml Olive Oil
118 g Parsley

Recipe Preparation

1. Season the caulilini with salt and pepper and grill to desired doneness.

2. Add the butter, olive oil and fresh black pepper to a heated sauté pan. Toss in the rigatoni and grated cheese.

3. Place the pasta mixture in a heated serving bowl. Top with slivered dates, toasted walnuts and grilled caulilini.

4. Finish with ½ tsp. olive oil and garnish with 1 tsp. fresh parsley.

Recent Recipes

Food for thought.

Panzanella Salad

Raspberry Panna Cotta

Pan Seared Sea Scallops With Crispy Prosciutto

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.