Pasta with Radicchio, Walnuts, and Sage Pesto
This pasta with radicchio, walnuts, and sage pesto is an elevated, yet approachable dish that brings together fall flavors with an easy homemade sage pesto. Creamy mascarpone and Parmesan cheese tie everything together, while toasted walnuts add a delightful crunch. It's luxurious, but surprisingly simple to prepare, making it an ideal pasta dish for weeknight dinners or special occasions.
Servings: 6 servings
Calories: 542kcal
Ingredients
- 1 lb tube shaped pasta, such as gemelli, paccheri, or penne
- 2 Tbsp extra virgin olive oil
- 1 medium red onion, halved and thinly sliced
- 2 cloves of garlic, grated
- Radicchio, outer layers discarded, halved, core removed, and thinly sliced
- 2 tsp red wine vinegar
- ½ cup sage walnut pesto, or other pesto (see ingredient list below!)
- ⅓ cup mascarpone cheese
- ½ cup shaved Parmigiano Reggiano cheese
- ⅓ cup toasted walnuts, roughly chopped
For serving
- Extra virgin olive oil, lemon zest, freshly ground black pepper, additional shaved Parmesan, flaky sea salt
Instructions
- If you haven't already, make sage pesto. You can of course substitute with your favorite store-bought or homemade pesto, but the fresh sage really gives this recipe its signature flavor profile.
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of kosher salt. Add pasta, then cook according to package directions until al dente. Reserve about ½ - 1 cup of cooking water, then drain pasta in a colander.
- Sauté onion. Heat 2 Tbsp extra virgin olive oil in a large skillet over medium-high heat. When hot, add thinly sliced onion. Season with ½ tsp kosher salt then cook, stirring occasionally, until softened, about 5-7 minutes. Add 2 cloves grated garlic, then cook 1 minute more.
- Cook the radicchio. Add the radicchio, ½ tsp kosher salt, and 2 tsp red wine vinegar, then cook, stirring occasionally, until the radicchio cooks down and has softened, about 3-5 minutes.
- Toss with pesto. Add the cooked pasta, ½ cup sage walnut pesto, ⅓ cup mascarpone cheese, and ½ cup reserved pasta water. Stir until the pasta is evenly coated. Add ½ cup shaved Parmesan cheese and ⅓ cup toasted chopped walnuts, then toss once more. Season to taste, then divide between bowls.
- To serve: Drizzle each bowl with a little extra virgin olive oil, then top with lemon zest, freshly ground black pepper, shaved Parmesan, and a pinch of flaky sea salt. Enjoy!
Notes
- For the sage pesto recipe, you'll need: fresh sage, walnuts, garlic, a lemon, extra virgin olive oil, and grated Parmesan cheese.
- To make-ahead: Prepare the sage pesto up to 3 days in advance and store it in the refrigerator, covered with a thin layer of olive oil.
- Leftovers and storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.
- To freeze: The sage pesto can be frozen for up to 3 months in an airtight container. Thaw in the fridge before using. However, avoid freezing the assembled pasta, as mascarpone may separate when thawed.
Nutrition
Calories: 542kcal | Carbohydrates: 62g | Protein: 16g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 339mg | Potassium: 236mg | Fiber: 4g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 1mg
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