Pasta With Radicchio Gorgonzola And Hazelnuts Recipes

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PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS



Pasta With Radicchio, Gorgonzola and Hazelnuts image

This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you're not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.

Provided by Colu Henry

Categories     dinner, weekday, pastas, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
1 pound mezze rigatoni or penne rigate
1 cup roughly chopped hazelnuts
1/4 cup olive oil
1 1/2 pounds radicchio, cored and cut into 1-inch ribbons (around 2 to 3 medium heads)
Black pepper
6 ounces crumbled Gorgonzola or other mild, soft blue cheese
1/2 cup chopped Italian parsley
Flaky salt, for serving (optional)
Grated pecorino or Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
  • Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
  • Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
  • Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 30 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams

RADICCHIO, GOAT CHEESE, AND HAZELNUT SALAD



Radicchio, Goat Cheese, and Hazelnut Salad image

This blend of flavors, healthy fats and colorful radicchio makes for a wonderful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 1/2 teaspoons sugar
Coarse salt and ground pepper
2 heads radicchio (about 1 pound total), torn
1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
1 cup crumbled fresh goat cheese (4 ounces)

Steps:

  • In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

Nutrition Facts : Calories 146 g, Fat 13 g, Protein 4 g

ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA



Orecchiette with Mushrooms, Radicchio, and Gorgonzola image

Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

Coarse salt
1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium shallot, minced (about 1/4 cup)
1/4 teaspoon red-pepper flakes
8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
1/4 cup dry white wine
1 tablespoon fresh thyme leaves
3 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice (from about 1 lemon)
1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
2 ounces Gorgonzola cheese, crumbled
Freshly ground pepper, to taste

Steps:

  • Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
  • Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO



Pasta with Gorgonzola Sauce and Radicchio image

This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.

Provided by MelanieW

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 pound gnocchi
1 tablespoon olive oil
2 cups chopped radicchio
1 ½ cups heavy whipping cream
8 ounces Gorgonzola cheese
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
  • Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 23.7 g, Cholesterol 203.6 mg, Fat 60.4 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 35.9 g, Sodium 723.7 mg, Sugar 0.3 g

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