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Hemp Rigatoni with Pan Roasted Fennel & Cauliflower

Sfoglini Hemp Rigatoni with Pan Roasted Fennel & Cauliflower

Nutty Hemp pasta combined with the caramelized goodness of pan roasted vegetables is a real treat. For a punch of bright flavor, this dish is drizzled with a delightful chili lemon caper oil.

INGREDIENTS

MAKES TWO SERVINGS

  • 8 oz. Sfoglini Hemp Rigatoni
  • 1 small head cauliflower, cut into 1" wedges
  • 1 head fennel, stalks & bottom trimmed, cut into eighths
  • extra virgin olive oil
  • 2 tbsp cabers, chopped roughly
  • 1 lemon
  • 1 fresh red chili, such as fresno or holland, finely chopped
  • salt & pepper

    DIRECTIONS

    When you cut the vegetables, do your best to keep some core or stem on the slices of cauliflower and wedges of fennel so that they hold together as you pan roast them. Heat a non-stick saute pan over medium heat with 2 tablespoons of olive oil. Once the pan is hot add the cauliflower slices and turn the heat down to medium low. Season with salt & pepper. Cover with a lid and cook until nicely browned, about 5-7 minutes. Flip the cauliflower and season with salt & pepper. Cook without the lid until browned and tender when pierced with a knife. Repeat this same process with the fennel. 

    Put a large pot of water on to boil. Zest the lemon and juice half of it. Combine the lemon zest and juice with the capers, chili pepper and 2 tablespoons of olive oil. Cut the cauliflower into small florets. Remove the piece of core from each fennel wedge and discard. Chop the fennel into 1" pieces. When the water is boiling, salt it generously and add the pasta. Cook until al dente, about 10 minutes. Drain the pasta and toss with the vegetables. Divide into bowls and drizzle with the chili caper sauce. 

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