Pasta With Radicchio, Gorgonzola and Hazelnuts
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound mezze rigatoni or penne rigate
- 1cup roughly chopped hazelnuts
- ¼cup olive oil
- 1½pounds radicchio, cored and cut into 1-inch ribbons (around 2 to 3 medium heads)
- Black pepper
- 6ounces crumbled Gorgonzola or other mild, soft blue cheese
- ½cup chopped Italian parsley
- Flaky salt, for serving (optional)
- Grated pecorino or Parmesan, for serving (optional)
Nutritional analysis per serving (6 servings)
628 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 22 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½ cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
- Step 4
Add the pasta to the skillet and toss to combine with the sauce, adding ¼ 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.
Private Notes
Comments
Thank you for sharing such delicious, vegetarian recipes! More please!! They are so great for our tastebuds, as well as the planet and animals.
Can you substitute red cabbage or chard etc. for the radicchio, which is a little hard to find around here. Thanks
Hi from Italy! Rigatoni (only one T)! :-) Best Wishes for a wonderful 2019!
I added sauted shallots with a splash of basalmic before adding the Radicchio, as suggested. Scoopd in the pasta (which i halved as there are two of us) from the pot with residue pasta water, and added some cream at the end because I had it. Poured the whole thing into a serving bowl filled with half a bag of Arugula for more greens. The hazelnuts added a delightful crunch and we found this dish quite delicious!
Delicious outcome using recipe as written for ingredients, with the exception of swapping in lumache pasta shape (Rustichella d'Abruzzo) for mezze rigatoni, and technique. Scaled back by 50% and it fed 3 people ample portions. A surprise for us was how well hazelnuts work in this. Lumache shape is perfect for some of the nuts to tuck in to.
I made this last night with the addition of some minced garlic in the oil before the radicchio. I did toast the hazel nuts before I chopped them to get some of the skins off. Otherwise cooked as directed and it was really delicious.