Craving something good and not too complicated? These spaghetti with radicchio and walnut pesto is an easy and quick first course to make, especially since the sauce can be prepared in advance. Therefore, they are ideal when you return from work with little time to spare. A creamy sauce makes them very pleasant, especially if you love this vegetable and its slightly bitter taste.
Other spaghetti recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Spaghetti with Radicchio Pesto
- 12.7 oz Spaghetti
- 3.5 oz Cream Cheese
- Salt
- Black Pepper
- 3.5 oz Red Radicchio (from Chioggia)
- 1.75 oz Walnut Kernels
- 1.75 oz Grana Padano or Parmigiano
- 2 tbsps Extra Virgin Olive Oil
- 2 cubes Ice
- Salt
- Black Pepper
Tools
- 1 Blender
- 1 Pot
- 1 Pan
- 1 Colander
Preparation of Spaghetti with Radicchio Pesto
Prepare the radicchio and walnut pesto by following the recipe described HERE. As I mentioned in the introduction, this sauce can be prepared in advance and stored in the refrigerator for a couple of days.
Bring a pot of salted water to a boil and cook the spaghetti.
Meanwhile, in a large pan, warm the radicchio pesto and thin it with a few tablespoons of cooking water.
Then add the cream cheese and melt over low heat until a smooth cream is obtained. Season with salt and pepper.
Drain the spaghetti al dente and transfer them directly into the pan with the sauce, keeping a ladle of cooking water.
Mix all the ingredients well and let the flavors blend, stirring for a few moments on the heat. If necessary, add some of the reserved cooking water.
Serve the spaghetti with radicchio pesto on individual plates, sprinkle with freshly ground black pepper, decorate with some pieces of fresh radicchio, and serve immediately, piping hot. Enjoy! Paola
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