Pasta with Radicchio Pesto

Pasta with radicchio pesto is a delicious and easy-to-prepare dish. Here is the recipe for this Italian variant of the classic pesto.

Ingredients

• 320 g of pasta (penne, fusilli or spaghetti)
• 200 g of red radicchio
• 30 g of walnuts
• 40 g of grated Parmesan cheese
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Wash the radicchio and cut it into thin strips. In a pan, briefly sauté a clove of garlic in extra virgin olive oil, then add the cut radicchio. Let it wilt for a few minutes, then remove the garlic and turn off the heat.
2. While the radicchio is cooling, lightly toast the walnuts in a dry pan, then let them cool.
3. In a blender, put the cooked radicchio, toasted walnuts, Parmesan, a pinch of salt, some pepper, and a generous drizzle of extra virgin olive oil. Blend everything until you get a smooth and creamy mixture. If necessary, add more oil to reach the desired consistency.
4. Bring a pot of salted water to a boil and cook the pasta until it reaches the desired doneness. Drain it al dente, reserving some of the cooking water.
5. In a large bowl, mix the pasta with the radicchio pesto, adding a little of the cooking water to make it creamier if needed.
6. Serve immediately with an extra sprinkling of Parmesan or freshly ground black pepper if desired.

Curiosity

Radicchio is a winter vegetable that is highly appreciated in Italian cuisine, especially in the North of Italy, where it is used in a large number of recipes, from salads to pizzas, through risottos and pastas. Its slightly bitter taste pairs well with the sweetness of the walnuts and the savory flavor of the Parmesan, creating a balanced and appetizing dish.