- Chop 30 g of walnuts and set aside.
- Blend the remaining walnuts, the plant-based drink, a splash of oil, a pinch of salt, a grind of pepper, and a grating of nutmeg.
- Chop the onion and cut the radicchio into strips.
- Cook the Whole Wheat Penne Rigate no. 849 to an al dente texture.
- In the meantime, sweat the onion in a pan with a drizzle of oil. Add the radicchio and some sprigs of thyme, and sauté for 5 minutes.
- Pour the walnut purée into the pan and season with salt and a grind of pepper.
- Drain the pasta and toss it in the sauce for a couple of seconds, then add the chopped walnuts and mix.
- Plate up and finish with a few sprigs of thyme and a grind of pepper.
Whole wheat penne rigatewith radicchio and walnuts
N. 849
15 min
13-15 min
4 people
Easy
INGREDIENTS
Organic Whole Wheat Penne Rigate no. 849 320 g
Radicchio 200 g
Small red onion or shallot 1
Shelled walnuts 80 g
Sugar-free oat drink 50 g
Extra virgin olive oil, thyme, nutmeg, salt, pepper to taste
PREPARATION
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Recommended pasta for this recipe
Penne rigate
N. 849 - Organic whole wheat
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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