Pasta With Radicchio Gorgonzola And Hazelnuts Food

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

Ingredients

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

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

Ingredients

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

ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA

Orecchiette With Mushrooms, Radicchio, and Gorgonzola image

Make and share this Orecchiette With Mushrooms, Radicchio, and Gorgonzola recipe from Food.com.

Provided by Chef mariajane

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

coarse salt
1/2 lb orecchiette (earshaped pasta) or 1/2 lb conchiglie (medium shell)
2 tablespoons extra virgin olive oil
1 medium shallot, minced (about 1/4 cup)
1/4 teaspoon red pepper flakes
8 ounces mushrooms, stemmed and cut in 1/4 inch slices (such as cremini, shiitake, and oyster)
1/4 cup dry white wine
1 tablespoon fresh thyme leave
3 tablespoons .fresh flat leaf parsley, coarsely chopped
1/4 teaspoon lemon zest, finely grated
3 tablespoons fresh lemon juice (from 1 lemon)
1/2 head radicchio, slied crosswise into thin strips (about 2 cups)
2 ounces gorgonzola, crumbled
fresh ground pepper

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 for 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add shallots and red-pepper flakes, and cook until shallots have softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until it reduces by about three-quarters, 2-3 minutes. Remove from heat.
Add herbs, lemon zest and juice, and radicchio, and toss until radicchio had wilted. Add pasta, Gorgonzola, salt and pepper; toss. Serve at room temerature.

Nutrition Facts : Calories 235, Fat 8, SaturatedFat 2.5, Cholesterol 7.1, Sodium 137.6, Carbohydrate 31.3, Fiber 1.8, Sugar 1.6, Protein 8.3

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