Pasta with radicchio, walnuts, and gorgonzola is a tasty and creamy first course with a touch of crunchiness.
The creaminess comes from the gorgonzola melted in milk and then blended with part of the radicchio, a truly fantastic mix, while the crunchiness is due to the walnut crumbs.
I used whole wheat mafalde pasta but any other type is fine.
Radicchio is a vegetable that contains a lot of water and fiber, thus promoting intestinal transit and being diuretic. It is recommended for lowering cholesterol. Rich in vitamin C, K, and B vitamins.
Walnuts, on the other hand, are rich in minerals, omega3, iron, and much more. They also fight cholesterol and have anti-inflammatory properties.
In short, a really rich dish that can be served both for lunch and dinner.
I also recommend
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing pasta with radicchio, gorgonzola, and walnuts
- 17.5 oz whole wheat mafalde
- 14 oz red radicchio
- 1/4 cup milk
- 3.5 oz gorgonzola
- 1.75 oz walnut crumbs
- to taste fine salt
- to taste extra virgin olive oil
- to taste water
- 4 cloves garlic
Tools
- 1 Blender
- 1 Pot
- 1 Wooden Spoon
- 1 Salad Spinner
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Small Pot
Steps for preparing pasta with radicchio, gorgonzola, and walnuts
To prepare the delicious pasta with radicchio, gorgonzola, and walnuts, we start by cleaning the radicchio, removing the damaged outer leaves and the end, and cutting it into strips on a cutting board with a knife, then immerse it in plenty of water and wash several times. Finally, spin it dry with a salad spinner.
Meanwhile, in a non-stick pan, pour half an inch of extra virgin olive oil, heat it, add garlic cloves, and let them sauté. Remove them as soon as they are golden, add the radicchio, and cook for 10 to 15 minutes on low heat with a lid, stirring occasionally with a wooden spoon.
While it cooks, put a pot with plenty of water on the heat and bring to a boil. Once the water is boiling, add coarse salt, then add the pasta and cook following the cooking time indicated on the package.
In a small pot, pour the milk, add the gorgonzola cut into pieces and heat, but do not boil, stirring with a spoon until the gorgonzola is completely melted.
Then, in a blender, put the cream obtained with one-third of the cooked radicchio, and blend until you get a homogeneous mixture.
Finally, drain the pasta, add it to the pan with the radicchio, pour the cream, the walnut crumbs, mix everything well, and… serve… enjoy your meal!
Storage and Notes
Pasta with radicchio, gorgonzola, and walnuts is also delicious the day after when reheated in a pan with a bit of water and can be stored in the fridge for one day.
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