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Pasta with Radicchio, Walnuts and Black Pepper

4 Servings

40 minutes

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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

Tip

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

  • cup walnuts

  • 12

    ounces penne rigate

Directions

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Reviews
Kenneth F.

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.

maureen s.

Very good taste to this dish. I cut the recipe in half and used the measured (mistake) radicchio rather than weighing it and it was clearly not enough of it. I would make this again.