Roasted Fennel and Artichoke Pasta Salad Recipe | ChefDeHome.com

Ingredients

• 2 Fennel Bulbs, bulbs sliced, core discarded and fronds reserved
• Salt and Black Pepper, as per taste
• 1 tbsp Olive Oil
• 1/4 Cup Lemon, zest of 1 lemon and 1/4 cup juice
• 1/4 tsp Red Pepper Flakes
• 1/2 Salt
• 1 tsp Thyme, fresh thyme leaves, about 3-4 sprigs
• 1/4 tsp Black Pepper
• 1/4 Cup Olive Oil
• 2 tbsp Capers
• 1 Cup Artichokes, 8oz can of quater artichoke hearts in water, drained
• 1/2 lbs Pasta, 8oz small shapes, such as Orecchiette
• 1/4 Cup Parmesan Cheese, grated or shredded
• 2 tbsp Capers, drained
• 1/2 lbs Cherry Tomatoes, cherry or grape tomatoes, halved
• 4 tbsp Pine Nuts
• 4 tbsp Cranberries, or dried blueberries