Farfalle with Radicchio and Walnuts
Farfalle with Radicchio and Walnuts
Ingredients
- 3/4 lb (340 g) farfalle or other short pasta
- 3 oz (85 g) pancetta slices, about 1/4-inch (½ cm) thick, cut into pieces
- 2 tbsp (30 ml) olive oil
- 3 shallots, thinly sliced
- 4 cups (280 g) radicchio, thinly sliced
- 1 garlic clove, finely chopped
- 1/2 cup (125 ml) white wine
- 1 tbsp (15 ml) white balsamic vinegar
- 1 tsp (5 ml) honey
- 1 cup (100 g) walnuts, toasted and chopped
- 1 cup (70 g) Parmesan cheese, freshly grated, plus more for serving
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta. Set aside.
- Meanwhile, in a large skillet over medium-high heat, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add half (2 cups/140 g) of the radicchio and the garlic and continue cooking for 2 to 3 minutes. Season with salt and pepper.
- Add the wine, vinegar, and honey. Reduce by half. Add the pasta, walnuts, Parmesan cheese, and 1/2 cup (125 ml) of the reserved cooking water. Stir and cook until the pasta is well coated. Add cooking water, if needed. Adjust the seasoning. Divide the pasta among 4 plates. Sprinkle with Parmesan cheese.
Farfalle with Radicchio and Walnuts