Preparation

• To prepare the pasta with radicchio and walnuts, start by cleaning the radicchio: remove the first two outer leaves and separate the remaining ones, thoroughly washing them in plenty of water to remove any soil residues. Then cut the leaves into thin strips and place them in a large pan with a generous drizzle of oil. Let them wilt for a minute, then add the wine and let it evaporate over medium heat: this step will help reduce the bitterness of the radicchio. Season with salt, mix well, and add the vegetable cream. As soon as bubbles start to form, turn off the heat and set aside.
  Meanwhile, shell the walnuts and take the kernels. Rinse them quickly in a small bowl of water, then chop them coarsely with a knife to obtain a rustic crumble.

• Heat a pan on the stove, then add the walnut flakes and toast them for a couple of minutes. Set them aside.
  Cook the pasta in abundant salted water, drain it, and pour it into the pan with the radicchio and cream, which will have slightly darkened in the meantime. Turn on the heat and add the walnut crumble, stirring well to mix all the flavors.
  Turn off the heat and serve the hot pasta immediately, ready to be enjoyed.