Radicchio pasta with gorgonzola and walnuts

Based on 7 ratings
Christian

Christian

Test Kitchen Manager and Chef

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g orecchiette pasta
300 g radicchio (divided)
200 g Gorgonzola cheese
30 g walnuts
shallots
1 tbsp olive oil
1 tsp honey
1 tsp Calvados
50 ml white wine
50 ml apple juice
100 ml cream
⅓ tsp nutmeg (freshly grated)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot
  • frying pan
  • cooking spoon
  • fine grater
  • colander

Nutrition per serving

Cal
606
Protein
21 g
Fat
30 g
Carb
60 g
  • Step 1/5

    Finely dice the shallots. Quarter the radicchio and slice or tear it into ribbons. Roughly chop the walnuts.
    • shallots
    • 300 g radicchio
    • 30 g walnuts
    • cutting board
    • knife

    Finely dice the shallots. Quarter the radicchio and slice or tear it into ribbons. Roughly chop the walnuts.

  • Step 2/5

    Bring salted water to boil in a large pot. Cook pasta according to packet instructions or until al dente.
    • 300 g orecchiette pasta
    • salt
    • large pot

    Bring salted water to boil in a large pot. Cook pasta according to packet instructions or until al dente.

  • Step 3/5

    Heat olive oil in a frying pan. Sauté the shallots until translucent. Add the walnuts and honey, and allow to caramelize and brown slightly over a medium-high heat for approx. 3 min.
    • 1 tbsp olive oil
    • 1 tbsp honey
    • frying pan
    • cooking spoon

    Heat olive oil in a frying pan. Sauté the shallots until translucent. Add the walnuts and honey, and allow to caramelize and brown slightly over a medium-high heat for approx. 3 min.

  • Step 4/5

    Add most of the radicchio and sauté for approx. 2 min. more. Deglaze with Calvados, white wine, and apple juice. Crumble in the Gorgonzola cheese. After it has melted, pour in the cream and season with salt, pepper, and freshly grated nutmeg.
    • 250 g radicchio
    • 1 tsp Calvados
    • 50 ml white wine
    • 50 ml apple juice
    • 200 g Gorgonzola cheese
    • 100 ml cream
    • ⅓ tsp nutmeg
    • fine grater

    Add most of the radicchio and sauté for approx. 2 min. more. Deglaze with Calvados, white wine, and apple juice. Crumble in the Gorgonzola cheese. After it has melted, pour in the cream and season with salt, pepper, and freshly grated nutmeg.

  • Step 5/5

    When the pasta is finished, strain, add to the sauce, and stir to combine. Serve and garnish with remaining radicchio. Enjoy!
    • 50 g radicchio
    • colander

    When the pasta is finished, strain, add to the sauce, and stir to combine. Serve and garnish with remaining radicchio. Enjoy!