Orecchiette with Radicchio & Walnut Pesto
Ear shaped pasta served with a radicchio, walnut, parmesan and anchovy sauce
Ingredients
- 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
Instructions
- 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.