Grilled Caulilini Rigatoni

Grilled Caulilini Rigatoni
24 183-g servings Yield

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

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.