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.
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