Orecchiette with Radicchio & Walnut Pesto
Ear shaped pasta served with a radicchio, walnut, parmesan and anchovy sauce
- 200 g orecchietti (or you could use any other pasta you like)
- 1 garlic clove
- 2 anchovies
- 1 handful walnuts
- 3 tbsp olive oil
- 1 tbsp grated parmesan
- 1 tsp white wine vinegar
- 2 radicchio
Roughly chop one of the radicchio and peel the garlic clove. Add both to a food processor with the olive oil, vinegar, anchovies and half the walnuts. Blitz to make the pesto. Stir in the grated parmesan and season.
Finely slice the other radicchio and roughly chop the remaining walnuts.
Bring a pan of salted water to the boil and cook the pasta until al dente.
Meanwhile heat a drizzle of oil in a small frying pan and add the walnuts and radicchio, keeping the heat low.
Once the pasta is ready add to the frying pan with the pesto. Toss everything together and add a bit of the pasta cooking water to loosen the sauce.
Dish up. You can top with more parmesan, chopped walnuts or fresh herbs if you like.