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Fusilli with radicchio and ricotta

Name: Fusilli with radicchio and ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 11.5 oz Barilla Fusilli; 14 oz Red Radicchio; 7 oz rind Parmigiano Reggiano Cheese; 5.6 oz Ricotta Cheese; 1 handful Chopped Walnuts; 1 bunch Dill; 5 tbsp Extra Virgin Olive Oil; to taste Salt and Pepper

30 minutes

Enjoy this pasta recipe with radicchio and ricotta: creamy, slightly bitter, and topped with walnuts and Parmigiano rind for a rich, flavorful twist on a classic dish.

Ingredients

4 servings

11.5 ozBarilla Fusilli

14 ozRed Radicchio

7 oz rindParmigiano Reggiano Cheese

5.6 ozRicotta Cheese

1 handfulChopped Walnuts

1 bunchDill

5 tbspExtra Virgin Olive Oil

to tasteSalt and Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Wash the red radicchio and cut Julienne style. In a non-stick pan, sauté with some extra virgin olive oil the garlic clove peeled and sear the radicchio. Add the Ricotta, mix so that it melts uniformly, add a pinch of salt and remove the garlic clove.

Step 2

Scrub the outer part of the Parmigiano Reggiano rind and dice. Cook the pasta in abundant salted boiling water. After adding the diced rind, the Parmigiano Reggiano will become soft and flexible.

Step 3

Drain the pasta al dente and pour in a bowl with a dribble of olive oil. Mix with a wooden spoon making sure that it does no stick.

Step 4

Dress the pasta by blending the radicchio sauce and sprinkle with the chopped walnuts.

Garnish/Tip:

Cubes of Parmigiano Reggiano rind thoroughly scrubbed and radicchio. You can replace the walnuts with some other nuts, such as almonds or hazelnuts. As alternative to radicchio: other greens (also, outer leaves that are not so appealing can be used).