Pasta Secrets (Season 6, Episode 20)
Recipes in this Video
Originating from Northern Italy, this dish showcases the unique flavor of radicchio, a type of chicory known for its bitter and slightly spicy taste. Traditionally enjoyed in the colder months, it pairs beautifully with the richness of walnuts and the sharpness of cheese. Today, variations include different nuts or cheeses, making it a versatile choice for pasta lovers worldwide.
Ingredients
- ●pasta
- ●radicchio
- ●walnuts
- ●black pepper
- ●olive oil
- ●garlic
- ●parmesan cheese
- ●salt
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook pasta according to package instructions until al dente.
- 3While pasta cooks, heat olive oil in a skillet over medium heat.
- 4Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- 5Add chopped radicchio to the skillet and cook until wilted, about 3-4 minutes.
- 6Stir in chopped walnuts and cook for an additional 2-3 minutes until toasted.
- 7Season with black pepper and salt to taste.
- 8Drain the pasta, reserving some cooking water.
- 9Add the drained pasta to the skillet with radicchio and walnuts.
- 10Toss to combine, adding reserved pasta water as needed for creaminess.
- 11Serve with grated parmesan cheese on top.
Ingredient Alternatives
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds provide healthy fats and protein, while sunflower seeds are often less expensive.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Nutritional yeast offers a cheesy flavor with fewer calories, while grana padano is a more affordable cheese option.
Techniques
Equipment
Also Known As
Ingredients
- ●12 oz rigatoni pasta
- ●2 cups broccoli florets
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1 lemon, zested and juiced
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
- ●2 tbsp chopped fresh parsley (for garnish)
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the rigatoni pasta and cook according to package instructions until al dente.
- 3In the last 3 minutes of cooking, add the broccoli florets to the pot with the pasta.
- 4Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli.
- 5In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- 6Add the drained pasta and broccoli to the skillet, tossing to combine with the garlic oil.
- 7Stir in the lemon zest and juice, and add reserved pasta water a little at a time until the desired sauce consistency is reached.
- 8Season with salt and black pepper to taste.
- 9If using, sprinkle the grated Parmesan cheese over the pasta and toss to combine.
- 10Garnish with chopped parsley before serving.
Equipment
Ingredients
- ●200g pasta of choice
- ●1 cup fresh sage leaves
- ●1/2 cup walnuts
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup olive oil
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup water (as needed)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a food processor, combine the sage leaves, walnuts, Parmesan cheese, garlic, salt, and black pepper.
- 3Pulse the mixture until finely chopped.
- 4With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add water a tablespoon at a time until desired consistency is reached.
- 5In a large bowl, combine the cooked pasta and the sage-walnut pesto. Toss until the pasta is well coated.
- 6Serve immediately, garnished with additional Parmesan cheese and walnuts if desired.
Equipment
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