Pasta with Gorgonzola, Radicchio, Walnuts, and Orange  Pasta with Gorgonzola, Radicchio, Walnuts, and Orange 8251 pasta with gorgonzola radicchio walnuts and orange

Pasta with Gorgonzola, Radicchio, Walnuts, and Orange

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recipe image  Pasta with Gorgonzola, Radicchio, Walnuts, and Orange 6dce0459a690db1429d2b017cf4e81e0 l

Pasta with Gorgonzola, Radicchio, Walnuts, and Orange  Pasta with Gorgonzola, Radicchio, Walnuts, and Orange gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by Alexandra Stafford
  • Serves
Creator Notes

From Colu Henry’s Abet Pocket Pasta

This dish comes together so like a flash and is so resplendent. At the same time as you are going to very smartly be up for a search—and likewise you almost for scoot obtained’t must gaze too fascinating—are trying to gain Treviso, which is what Colu suggests, and which is in season appropriate now. I chanced on it at Complete Meals Market. I adore how it holds its form a small bit greater than radicchio, and I attach terminate its milder flavor. Radicchio is refined, too, obviously, but the instances I’ve made this with Treviso, I’ve especially cherished it.

Quantity of radicchio: You will need about a pound, so reckoning on the dimensions of your heads of radicchio, you are going to wish better than one. I feeble two small heads, each and every weighing about 9 oz. At the same time as you would possibly perchance well presumably not gain radicchio, you are going to employ other bitter greens a lot like escarole in its suppose.

Pasta: Right here’s a dish that my husband and I gobble up, but that my kids set aside not plod for (yet!). For that reason, I cook dinner a half pound of pasta as an alternative — it yields masses of meals for the two of us; I would mumble it serves 3 conveniently — and or not it’s especially saucy and vegetable-loaded this formula. It is doubtless you’ll employ any form of pasta you adore. I adore the pipettes.

One satisfactory present: Right here’s going to sound silly, but to assemble a better notify, after I sautéed the radicchio, I scooped it out, and melted the cheese separately, then folded within the pasta and other substances after which the radicchio in satisfactory minute just correct sooner than snapping a notify. I truly wanted the notify to gaze extra advantageous, because I adore this dish and wish folk to electrify it. When the radicchio melts with the sauce, it turns the sauce extra purply. It all tastes exactly the the same, but for enticement purposes, I feeble a small bit trickery … just correct this as soon as! —Alexandra Stafford

  • Take a look at Kitchen-Favorite


  • 1 cup

    chopped walnuts
  • kosher salt to taste

  • 1/2 to 3/4 pounds

    pasta, a lot like penne or gemelli, see notes

  • 1/4 cup

    olive oil

  • 1 to 2

    heads radicchio, ideally Treviso (in case you will gain it), cleave support into 1-walk-huge ribbons, see notes

  • freshly ground unlit pepper

  • 6 oz.

    crumbled gorgonzola or other light blue cheese

  • 1/2 cup

    chopped flat-leaf Italian parsley
  • zest of 1 orange, plus the juice (optional)

  • grated Pecorino Romano or Parmigiano Reggiano, for serving, optional

  1. Warmth a 12-walk skillet over medium warmth. Add the walnuts and toast them over medium-low warmth for about 4 minutes, stirring normally in divulge that they attain not burn. Capture and suppose aside. Wipe out skillet.
  2. Instruct a immense pot of water to a boil. Add 1 tablespoon kosher salt and return to a rolling boil. Add the pasta and cook dinner till al dente essentially based completely totally on the package directions.
  3. Whereas the pasta cooks, prepare the sauce: Warmth the oil in a 12-walk skillet over medium-excessive warmth. Add the radicchio and season with salt and pepper. Cook the radicchio till it begins to wilt and brown, about 5 minutes.
  4. Streak within the gorgonzola and cook dinner for 2 minutes. Add 1/2 cup of the pasta water directly from the pot and simmer for 3 minutes extra. The water would possibly perchance well well unexcited emulsify the cheese and execute a velvety texture.
  5. Scoop the cooked pasta directly into the skillet (alternatively, drain, reserving masses of the pasta cooking liquid) and toss to combine the pasta with the sauce. Add the walnuts and parsley and toss as soon as more till shining, including 1/4 cup of pasta water or extra (up to 1 cup), as wanted to relax out the sauce. Add the zest and toss to combine. Style. Adjust as wanted with extra salt and pepper. I have been juicing the orange directly into the pot—I adore the acidity/flavor/sweetness—but here’s optional.
  6. Plate in bowls and plod the grated Pecorino Romano or Parmigiana Reggiano.

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