Calamarata with Radicchio and Cashew Pesto: Quick and Creamy Recipe
Do you have radicchio in the fridge and are looking for an alternative to the usual salad? The calamarata with radicchio and cashew pesto is the zero waste solution that transforms a head of greens into a mouth-watering main course. A recipe ready in the time it takes to cook the pasta, perfect for those who love velvety and original sauces.
The Secret of Creaminess: Cashews and Spreadable Cheese
The heart of this dish is a pesto prepared raw, preserving all the properties of radicchio. The combination with cashews provides a fatty and sweet base that perfectly balances the bitter note of radicchio. For an even more indulgent touch, adding a few tablespoons of fresh spreadable cheese creates an enveloping emulsion that pairs divinely with the texture of the pasta.
Why Choose Calamarata?
The choice of pasta shape is an integral part of the recipe. The calamarata is ideal for this creamy pesto: its thickness and shape capture the sauce inside, ensuring a burst of flavor with every bite. However, the versatility of this radicchio pesto makes it perfect for rigatoni or whole wheat spaghetti too.
Stock Up on Wellness
This recipe is great for those juggling multiple commitments. You can prepare the pesto in larger quantities and freeze it (perhaps in ice cube trays). This way, you’ll have a healthy and ready-to-use dressing for your quick lunches during the week.
Other main course recipes that might interest you:
- PACCHERI WITH EGGPLANT CREAM AND FRESH TUNA
- WHOLEMEAL PENNE WITH RICOTTA CREAM, LEMON ZEST, AND CAPERS
- WHOLEMEAL FUSILLI WITH BROAD BEAN PESTO, PEAS, CHERRY TOMATOES, AND FETA
- CALAMARATA WITH SWORDFISH AND STRAWBERRIES IN ZUCCHINI CREAM
- ORECCHIETTE WITH BRUSSELS SPROUTS, ANCHOVIES, AND SUN-DRIED TOMATOES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz calamarata
- Radicchio and cashew pesto
- 4 tbsps Fresh spreadable cheese
- 1 bunch parsley
- to taste Cashews (for garnish)
- to taste salt
Tools
- 1 Mixer
- 1 Spatula
- 1 Saucepan
- 1 Pan
- 1 Skimmer
Preparation
Clean the radicchio by removing the white parts that would be bitter, wash it well, dry it, and slice it julienne style. Place it in the mixer and blend it with the ingredients according to the recipe.
In a large saucepan, bring the water to a boil, salt it, and add the pasta. Meanwhile, in a pan, combine the pesto with a few tablespoons of spreadable cheese and thin it with 2-3 tablespoons of pasta cooking water.
Mix well until you obtain a thick and homogeneous cream.
After about 13′ or according to the cooking times on your package, drain the pasta with a skimmer and add it directly to the pan with a few more tablespoons of cooking water if necessary, then stir for a few more minutes and turn off the heat.
Serve with a handful of chopped cashews and some whole ones and parsley to taste. And voilà… the calamarata with creamy radicchio and cashew pesto is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉The radicchio pesto can be stored in the refrigerator, covered with a thin layer of oil in an airtight jar, for 2-3 days. If you want longer-lasting storage, freezing is the most secure method to preserve its vibrant color. Use it only when dressing the pasta and serving.
Advice, notes, variations, and suggestions
🟣The choice of pasta: although calamarata is ideal for its ability to hold sauces like the radicchio and cashew pesto, it is an optional choice. I still recommend opting for a short grooved type like penne, farfalle, fusilli, or orecchiette. The grooved surface is perfect for “gripping” the pesto. Fusilli, in particular, are great because the spirals trap the chopped cashews and cheese cream, ensuring an even distribution of the dressing. Another great alternative is Whole Wheat or Buckwheat pasta. The rustic and slightly toasted flavor of whole grains pairs divinely with the bitter note of radicchio. It is the top choice for those looking for a fit and healthy dish.
1. How to remove bitterness from radicchio for pesto?
If you prefer a milder taste, soak the radicchio leaves in cold water with a pinch of salt for 15 minutes before blending them. The use of cashews and spreadable cheese also helps mitigate the natural bitter edge of the vegetable.
2. Can I use other nuts instead of cashews?
Definitely! If you don’t have cashews, walnuts are the classic pairing with radicchio, or pine nuts for a more traditional flavor. Cashews, however, remain the top choice for achieving a more buttery and modern texture.
