Name: Farfalle with Radicchio and Walnuts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) farfalle or other short pasta; 3 oz (85 g) pancetta slices, about 1/4-inch (½ cm) thick, cut into pieces; 2 tbsp (30 ml) olive oil; 3 shallots, thinly sliced; 4 cups (280 g) radicchio, thinly sliced; 1 garlic clove, finely chopped; 1/2 cup (125 ml) white wine; 1 tbsp (15 ml) white balsamic vinegar; 1 tsp (5 ml) honey; 1 cup (100 g) walnuts, toasted and chopped; 1 cup (70 g) Parmesan cheese, freshly grated, plus more for serving

Note from Ricardo

Make sure you have fresh walnuts as you don’t want to add any bitterness to the pasta. To ensure freshness, buy from a store that sells a lot of nuts 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.

Farfalle with Radicchio and Walnuts

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Note from Ricardo

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