Pasta Primavera With Beets Radishes And Radicchio Recipes

PASTA WITH RADICCHIO, BACON AND PECANS

Pasta With Radicchio, Bacon and Pecans image

A char under the boiler shows off radicchio's pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta with big flavor. Use round radicchio di Chioggia, long radicchio di Treviso or curly fingered radicchio Tardivo.

Provided by David Tanis

Categories dinner, weeknight, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 ounces smoked bacon, cut into 1/4-inch lardons (about 4 strips)
1 pound radicchio di Chioggia, radicchio di Treviso or radicchio Tardivo
Extra-virgin olive oil
Salt and pepper
1 pound rigatoni or other short, tubular dried pasta
1 teaspoon roughly chopped rosemary
Pinch of red-pepper flakes
8 ounces ricotta (about 1 cup)
4 ounces toasted pecans (about 1 scant cup)
4 ounces grated pecorino (about 1 cup)

Steps:

Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.
As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.
Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.
Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.
Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.
While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.
Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.
Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 23 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams

SEARED RADICCHIO AND ROASTED BEETS

Seared Radicchio and Roasted Beets image

Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.

Provided by Angela Dimayuga

Categories Bon Appétit Christmas Christmas Eve Side Radicchio Pomegranate Juice Pomegranate Beet Philippines

Yield 8 servings

Number Of Ingredients 8

Ingredients

6 medium beets, scrubbed
5 tablespoons extra-virgin olive oil, divided
Kosher salt
2 small heads of radicchio, cut into large wedges through root end
1 cup pomegranate juice
2 tablespoons red wine vinegar
1/2 cup pomegranate seeds
Flaky sea salt (for serving)

Steps:

Preheat oven to 450°F. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with kosher salt. Roast, tossing once, until skins are charred and beets are tender, 40-50 minutes. Let cool.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook radicchio wedges on cut sides until browned, about 2 minutes per side. Transfer to a platter.
Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with kosher salt.
Tear beets open and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.

RADICCHIO PASTA

Radicchio Pasta image

Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 10

Ingredients

8 ounces hearty pasta, such as spelt, farro, or whole grain
3 tablespoons extra-virgin olive oil
5 cloves garlic, minced (about 1 tbsp.)
5 anchovies, minced (about 2 1/2 tsp.)
2/3 cup golden raisins, coarsely chopped
1/2 cup toasted pine nuts
1/2 cup (about 1 oz.) grated pecorino
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta cheese
1/2 head radicchio, cored and very thinly shredded (about 2 cups)

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente.
While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add garlic, anchovies, and raisins, and cook until fragrant, about 2 minutes. Stir in pine nuts.
Drain pasta, reserving 1/2 cup pasta water. Add pasta to the pan, and stir to combine. Moisten with pasta water as necessary. Stir in half the pecorino, and season with salt and pepper to taste.
Divide pasta between 4 plates, and top each with a dollop of ricotta, a handful of radicchio, and a sprinkling of the remaining pecorino.

Nutrition Facts : Calories 608 g, Cholesterol 24 g, Fat 25 g, Fiber 4 g, Protein 19 g

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