for 4 people

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

How it's done

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.

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