Hot Capicolli Primavera Pasta | Grimm's Fine Foods
 

Hot Capicolli Primavera Pasta

Hot Capicolli Primavera Pasta, Vancouver Cuisine, Vancouver Chef

This beautiful pasta dish was created by Vancouver’s own Executive Chef Josh Gale.
Broccoli, mint and basil provide vibrant colour while our Hot Capicolli pairs perfectly with the toasted pine nuts.

Preparation time: 
10 minutes
Cooking time: 
25 Minutes
Servings: 
4
Ingredients: 

Grimm's Hot Capicolli
1 bunch Broccolini or Broccoli
1 small yellow onion
2 cloves garlic
1 bunch basil
1 bunch mint
1/2 cup olive oil
1 box of pe
1/4 cup toasted pine nuts
1 lemon

 

Preparation: 
  1. To start, trim the ends off the broccoli. Next, use a pairing knife to remove the broccoli florets. Dice the stalks and Capicolli along with the onion and garlic.
  2. Get a large pot of salted water up to a boil, add your pasta and cook according to package directions.
  3. To a pan over medium high heat, add a splash of canola oil and roast the broccoli florets for 3-4 minutes, just until they are golden brown, season with salt and pepper, remove and reserve.
  4. Next, add another small splash of oil and the diced stalks, Cappicoli, onion and garlic. Reduce the heat to medium and cook for about 7-8 minutes, until the onions are translucent and fragrant.
  5. When the pasta is cooked, strain it and add it directly to your pan, along with 2 TBSP of the pasta cooking water. Add your roasted florets, along with a splash of good quality olive oil and a sprinkle of salt and pepper. Toss a few times to bring the pasta together with the sauce.
  6. To serve, garnish simply with torn mint and basil, a sprinkle of toasted pine nuts and a generous pour of olive oil.
Product(s) used: 

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Hot Capicolli Primavera Pasta

Hot Capicolli Primavera Pasta, Vancouver Cuisine, Vancouver Chef
Preparation time:
10 minutes
Cooking time:
25 Minutes
Servings:
4
Product(s) used:
Hot Capicolli
Description:

This beautiful pasta dish was created by Vancouver’s own Executive Chef Josh Gale.
Broccoli, mint and basil provide vibrant colour while our Hot Capicolli pairs perfectly with the toasted pine nuts.

Preparation:
  1. To start, trim the ends off the broccoli. Next, use a pairing knife to remove the broccoli florets. Dice the stalks and Capicolli along with the onion and garlic.
  2. Get a large pot of salted water up to a boil, add your pasta and cook according to package directions.
  3. To a pan over medium high heat, add a splash of canola oil and roast the broccoli florets for 3-4 minutes, just until they are golden brown, season with salt and pepper, remove and reserve.
  4. Next, add another small splash of oil and the diced stalks, Cappicoli, onion and garlic. Reduce the heat to medium and cook for about 7-8 minutes, until the onions are translucent and fragrant.
  5. When the pasta is cooked, strain it and add it directly to your pan, along with 2 TBSP of the pasta cooking water. Add your roasted florets, along with a splash of good quality olive oil and a sprinkle of salt and pepper. Toss a few times to bring the pasta together with the sauce.
  6. To serve, garnish simply with torn mint and basil, a sprinkle of toasted pine nuts and a generous pour of olive oil.