Roasted Radicchio with Pasta and Sage-Walnut Pesto
The cookbook Superveg is packed with the most delicious recipes starring vegetables. This pasta combines radicchio with a pesto made from sage and walnuts. Delicious!
Blanching makes the radicchio less bitter and gives it a softer texture, but you can skip this step if you like that bitter edge.
How to make roasted radicchio with pasta and sage-walnut pesto
Fill a large pan with plenty of salted water and bring to the boil. Preheat the oven to 220°C and line a baking tray with baking paper.
Cut the radicchio in half lengthwise, then cut each half into 3 or 4 wedges. (Save any loose leaves for a salad.) When the water is boiling, add a few radicchio wedges at a time and blanch them for 1 minute. Use a slotted spoon to remove them and let them drain well. Place them on the baking tray and brush them with olive oil. Roast the wedges for 10 to 15 minutes, until the steam has dissipated and the edges begin to brown. Remove them from the oven and keep warm.
Cook the pasta as usual. Drain and toss with a few drops of oil. Keep warm.
Meanwhile, make the pesto. Purée all the ingredients into a thick but spoonable sauce- add more oil if the sauce is too thick.
Stir half of the pesto through the pasta and transfer to a warm serving dish. Place the radicchio on top of the pasta and spoon the remaining pesto over it. Serve immediately, optionally topped with some finely grated Parmesan cheese.
Title: Superveg
Author: Celia Brooks
Publisher: Good Cook
Price: €24.95
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