Rotelle with Radicchio, Walnuts and Black Pepper
By @kellysalwayscooking
Adapted from Milk Street
Serves 4
Ingredients:
Instructions:
Bring a large pot of water to a boil. Salt the water and cook the rotelle for 5 minutes. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
Meanwhile, in a large skillet over medium heat, toast the walnuts, stirring often, until fragrant, about three minutes. Transfer to a cutting board and reserve the skillet. When the nuts are cool to the touch, finely chop. In the same skillet, add the olive oil and garlic cloves and cook over minute heat for about 2-3 minutes, turning the garlic occasionally, until it is lightly browned on both sides. Remove and discard the garlic.
Increase the heat to medium high. Add the radicchio, 1/2 teaspoon salt, and 1/4 tsp ground black pepper, stir to coat. Distribute the radicchio in an even layer and cook, stirring only once or twice, until it is well browned and tender-crisp, 2-4 minutes.
Add the pasta to the skillet and stir. Add half the cheese, half the walnuts, and 1/4 cup of the reserved pasta water. Reduce heat to medium low and cook, stirring vigorously, until it is lightly coated in sauce, 1-3 minutes. Add additional pasta cooking water as needed if the mixture looks dry.
Off the heat, stir in the remaining cheese, half the parsley, and the lemon juice. Season with additional salt and pepper if necessary. Served drizzled with additional olive oil and sprinkled with remaining walnuts, parsley, and grindings of black pepper and additional cheese.
Adapted from Milk Street
Serves 4
Ingredients:
- 1/3 cup walnut pieces
- 12 oz rotelle
- salt and ground black pepper
- 2 tablespoons extra virgin olive oil, plus more to serve
- 2 cloves garlic, smashed and peeled
- 1 medium head radicchio, outer leaves removed, halved, cored, chopped into small pieces
- 1/2 cup grated Parmigiano-Reggiano, plus more to serve
- 2 tablespoons flat leaf parsley, chopped
- 2 teaspoons fresh lemon juice
Instructions:
Bring a large pot of water to a boil. Salt the water and cook the rotelle for 5 minutes. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
Meanwhile, in a large skillet over medium heat, toast the walnuts, stirring often, until fragrant, about three minutes. Transfer to a cutting board and reserve the skillet. When the nuts are cool to the touch, finely chop. In the same skillet, add the olive oil and garlic cloves and cook over minute heat for about 2-3 minutes, turning the garlic occasionally, until it is lightly browned on both sides. Remove and discard the garlic.
Increase the heat to medium high. Add the radicchio, 1/2 teaspoon salt, and 1/4 tsp ground black pepper, stir to coat. Distribute the radicchio in an even layer and cook, stirring only once or twice, until it is well browned and tender-crisp, 2-4 minutes.
Add the pasta to the skillet and stir. Add half the cheese, half the walnuts, and 1/4 cup of the reserved pasta water. Reduce heat to medium low and cook, stirring vigorously, until it is lightly coated in sauce, 1-3 minutes. Add additional pasta cooking water as needed if the mixture looks dry.
Off the heat, stir in the remaining cheese, half the parsley, and the lemon juice. Season with additional salt and pepper if necessary. Served drizzled with additional olive oil and sprinkled with remaining walnuts, parsley, and grindings of black pepper and additional cheese.
