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
Blue cheese crumbles
Toasted, chopped walnuts
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Bring a pot of salted water to a boil. Set the pasta by the stove, but don’t add it yet. (It cooks quickly.)
Remove the outer layers and core from the radicchio, and roughly chop about 4 cups of leaves. Chop 4 cloves garlic.
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.
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.
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.
Heap the pasta in bowls and sprinkle with blue cheese crumbles and walnuts. Drizzle lightly with olive oil, grind with pepper, and serve warm.Contains: milk, tree nuts, wheat.