Spaghetti with radicchio and hazelnut pesto

Spaghetti with radicchio and hazelnut pesto

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 692 kcal
, Fat: 38 g
, Carbohydrate: 59 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

100 g Fine Food Nocciola Piemonte IGP
1 garlic clove
½ dl olive oil
40 g grated Parmesan
¼ bunch thyme, leaves torn off
¼ tsp salt

Spaghetti

300 g spelt pasta (e.g. spaghetti)
salted water, boiling

Radicchio

1 tbsp olive oil
1 red onion, cut into thin slices
300 g radicchio, cut into thin slices
¼ tsp salt
a little pepper
1 ½ dl red wine
1 tsp sugar
½ dl balsamic vinegar
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How it's done

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Pesto

Puree the hazelnuts, garlic and olive oil. Add the cheese and thyme, mix, season with salt.

Spaghetti

Cook the spaghetti in salted water until just al dente. Set aside 200 ml of the cooking water, drain the spaghetti, retaining 200 ml of the cooking water, mix with the pesto, return to the pan, mix with the spaghetti.

Radicchio

Heat the oil in a non-stick frying pan. Add the onion and radicchio, fry for approx. 5 mins. Reduce the heat, season. Add the red wine and sugar, simmer for approx. 3 mins., pour in the balsamic, mix. Serve the spaghetti with the radicchio.

Good to know
Serve with: Grated Parmesan

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