Farfalle with Radicchio and Walnuts
Farfalle with Radicchio and Walnuts
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Farfalle with Radicchio and Walnuts

30 MIN
20 MIN



  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Keep 250 ml (1 cup) of the cooking water aside. Set aside.
  2. Meanwhile, in a large skillet, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add the radicchio and garlic and continue cooking for 2 to 3 minutes. Season with salt and pepper.
  3. Add the wine, vinegar, and honey. Reduce by half. Add the pasta, nuts, Parmesan cheese, and 125 ml (1/2 cup) of the reserved cooking water. Stir and cook until the pasta is well coated. Add cooking water, if needed. Adjust the seasoning. Sprinkle with Parmesan cheese, if desired.


Make sure you have fresh walnuts not to add bitterness to the pasta dish. To ensure freshness, buy them in a place where they sell a lot and keep them in the refrigerator or freezer to prevent them from becoming rancid. If you like blue cheese or goat cheese, sprinkle some as a garnish.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.