PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS
This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you're not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
- Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
- Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
- Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 30 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams
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Azlan rajpoot
[email protected]I'm allergic to nuts, so I had to omit the hazelnuts. The dish was still very good, but I think it would have been even better with them.
Selvaraj Dilukshika
[email protected]This recipe is way too complicated. I don't have the time or patience for it.
Tanvir Rahman Siam
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I expected. I'm not sure what went wrong.
Afifa Mezzi
[email protected]This pasta dish is a bit rich for my taste, but it's still very good.
BIJAN THAPA MAGAR
[email protected]I'm not usually a fan of radicchio, but this recipe changed my mind. It was delicious!
ZIHAD KHAN BD
[email protected]This pasta dish is so flavorful and satisfying. I can't wait to make it again.
KUMA KWAME
[email protected]I'm always looking for new pasta recipes and this one is definitely a keeper. Thanks for sharing!
Md Rubel Hasan
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it up.
ajs style
[email protected]This recipe is a great way to use up leftover radicchio. I always have some in my fridge.
9arohansaleem
[email protected]I'm not a big fan of gorgonzola, so I used a different type of cheese. It was still very good.
Dafne Zamanian
[email protected]This pasta dish is perfect for a special occasion. It's elegant and delicious.
Scott McMurray
[email protected]I added some grilled chicken to this dish for extra protein. It was a great addition.
Amanuel Hiluf
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavors are incredible.
Dean James
[email protected]I substituted walnuts for hazelnuts because I didn't have any on hand. It turned out great!
Matthew Large
[email protected]I wasn't sure about the radicchio at first, but it really grew on me. The bitterness added a nice depth of flavor to the dish.
Kirby Jr Tungilik
[email protected]This pasta dish is a true crowd-pleaser. I served it at a dinner party and everyone raved about it.
Jesse Hyatt
[email protected]The combination of radicchio, gorgonzola, and hazelnuts is pure genius. I'll definitely be making this dish again and again.
Habiba Ahmead
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to create a restaurant-quality dish in no time.
luzmila navarro
[email protected]This pasta dish was a delightful blend of flavors and textures. The radicchio added a slightly bitter note that was perfectly balanced by the creamy gorgonzola and nutty hazelnuts. The pasta was cooked al dente, providing a satisfying bite.