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Pasta with Radicchio, Walnuts and Black Pepper
The simplicity of this pasta dish belies its deliciousness and elegance. Radicchio, a member of the chicory family, is much loved in Venice, Italy, where home cook Francesco Bernardi taught us his recipe. Chopped radicchio is browned in garlic-infused olive oil, its flavor becoming rich and complex and its texture softening slightly. The layers of pleasantly bitter notes—from the radicchio and the toasted walnuts—are perfectly balanced by the nuttiness and umami of Parmesan, the bright tang of lemon juice and the pungency of black pepper.
4
Servings
Don’t begin cooking the radicchio until after the pasta has been drained because the radicchio takes only a couple of minutes in the skillet. If it waits in the pan for the pasta to finish, the radicchio will lose its texture. Also, don’t stir the radicchio too often during browning so it caramelizes nicely, creating compounds that build depth of flavor.
40 minutes
Ingredients
-
⅓
cup walnuts
-
12
ounces penne rigate
Directions
-
01In a 12-inch skillet over medium, toast the walnuts, stirring often, until fragrant and lightly browned, about 3 minutes. Transfer to a cutting board; reserve the skillet. Let the nuts cool slightly, then finely chop; set aside.
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This was very good and very quick. Next time we'll add a little bacon (because bacon!) but this would be a great dish for our vegetarian/vegan friends.