Fresh Conchiglie with Radicchio, Blue Cheese & Walnuts

Fresh pasta goes bold when tossed with creamy blue cheese, toasted walnuts, and assertive radicchio. A squeeze of lemon balances and brings the flavors together.

What You Get

Fresh conchiglie pasta 

Radicchio 

Garlic 

Blue cheese crumbles 

Lemon 

Toasted, chopped walnuts

What You’ll Need

Salt and freshly ground pepper

Butter

Olive oil

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Bring a pot of salted water to a boil. Set the pasta by the stove, but don’t add it yet. (It cooks quickly.) 

Step 2

Remove the outer layers and core from the radicchio, and roughly chop about 4 cups of leaves. Chop 4 cloves garlic.

Step 3

In a sauté pan over medium-high heat, melt 3 tablespoons butter. Add the garlic and stir until fragrant, about 30 seconds. Add 3 cups of the radicchio, season with salt and pepper, and cook until wilted, 3 minutes. 

Step 4

Meanwhile, add the pasta to the pot of boiling water, and cook until al dente, 4 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. 

Step 5

Transfer the pasta to the pan with the radicchio, along with the pasta water, and a handful of the blue cheese. Return the pan to low heat, and stir gently to coat and combine, 2 minutes longer. Remove from the heat and fold in the remaining 1 cup radicchio, the juice of ½ lemon, and season with salt. 

Step 6

Heap the pasta in bowls and sprinkle with blue cheese crumbles and walnuts. Drizzle lightly with olive oil, grind with pepper, and serve warm.