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Orecchiette with Radicchio & Walnut Pesto

Ear shaped pasta served with a radicchio, walnut, parmesan and anchovy sauce
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2 people


  • 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.
Keyword orecchiette, pasta, pesto, radicchio, walnuts