Pasta with Radicchio and Walnuts

Pasta with radicchio and walnuts is a simple dish to make, tasty, and with a nice contrast of flavors and textures. Here’s the recipe:

Ingredients

• 320 g of pasta (penne or farfalle work well)
• 1 head of red radicchio
• 100 g of shelled walnuts
• 2 cloves of garlic
• 80 g of grated Parmesan cheese
• 4 tablespoons of extra-virgin olive oil
• Salt to taste
• Black pepper to taste
• (Optional) a pinch of chili pepper or nutmeg

Preparation

1. Start by cleaning the radicchio, removing the more damaged outer leaves, washing it under running water and drying it well. Then cut it into not-too-thin strips.

2. Lightly toast the walnuts in a non-stick pan without adding any fat. Once toasted, let them cool and then coarsely chop them.

3. Bring water to a boil for the pasta in a large pot, and when it starts to boil, add salt and then the pasta.

4. In a large pan, heat the extra-virgin olive oil and sauté the peeled garlic cloves, making sure not to burn them. When they are golden, remove them from the pan and add the radicchio strips.

5. Let the radicchio wilt, stirring occasionally. If necessary, add a ladleful of pasta cooking water to prevent the radicchio from sticking.

6. Drain the pasta al dente and transfer it to the pan with the radicchio. Turn up the heat to toss the pasta and flavor it well, adding a little cooking water if necessary.

7. Sprinkle with the grated Parmesan and add the chopped walnuts, then mix well.

8. Season with salt and black pepper, and if you like, add a pinch of chili pepper or nutmeg.

Serve the pasta immediately, piping hot, with an extra sprinkling of Parmesan if desired.

Curiosity

Radicchio is a salad typical of the Veneto region, particularly the area around Treviso, where the better known late-variety is grown. Its slightly bitter taste pairs perfectly with the sweetness of the walnuts and the full flavor of the Parmesan, creating a very pleasant balance of flavors for the palate. Moreover, with its characteristic purple color, it adds a lively touch to the dish’s presentation as well.