Busiate with Radicchio pesto
A tasty alternative to traditional pesto with nutritious whole wheat pasta.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350-400 g Busiate or other pasta
- 200 g round red radicchio
- 2 tbsp pine nuts (toasted )
- 1 clove of garlic (peeled and chopped )
- 2-3 tbsp Parmigiano Reggiano
- 0.5 cup extra virgin olive oil
- salt (for pasta and to taste)
Instructions
- 1
Wash the radicchio and cut it into strips taking care to remove the most bitter white parts.
- 2
Soak the leaves in cold water for 30 minutes, drain and pat dry.
- 3
Boil a pot of water to cook the pasta in. Add salt once the water starts to boil.
- 4
Put the chopped garlic, radicchio, toasted pine nuts and a pinch of salt into the blender.
- 5
Pulse until the contents are quite small then add the parmesan and oil.
- 6
Pulse everything together a couple more times.
- 7
If the pesto is too thick, dilute it with a few tablespoons of the pasta cooking water once the pasta is cooked.
- 8
Boil the pasta according to the instructions on the packet and once ready transfer it to a bowl and toss with the pesto.
- 9
Serve hot with extra grated parmesan if required.