Cheesy Pasta with Radicchio Salad

I decided to slip in another meatless meal this week, hopefully Q won't notice! The last time I made a meal with radicchio in it, we both didn't really like it that much. But I wanted to give it another shot to see if it's just the way I made it last time or that we just don't like it, period. From what I can remember it was too bitter to my taste buds but this time around it was quite tasty and not as bitter. Perhaps it was the olives and balsamic vinegar that helped balance the flavors? I didn't have any Pecorino cheese on hand and substituted Parmesan cheese in it's place.

Cheesy Pasta & Radicchio Salad

Cheesy Pasta & Radicchio Salad
serves 4-6

ingredients

• 13.25 oz whole wheat spaghetti

• 1 small head sliced radicchio, sliced

• 1 cup pitted green & black olives 

• 3 T balsamic vinaigrette (recipe follows)

• Kosher salt & freshly cracked black pepper

• 1 cup heavy cream

• 1/2 cup grated parmesan
• freshly grated nutmeg

directions

1. Cook the pasta according to the package directions. Drain the pasta and return to the pot.

2. In a bowl, toss the radicchio with the olives, vinaigrette, and a pinch of salt & pepper.

3. Add the cream to the pot with the pasta and bring to a simmer. Add the cheese, freshly grated nutmeg, 1/2 tsp each of salt and black pepper and cook for 2 minutes until thickened. 

4.  Top each serving of pasta with some more cheese alongside the radicchio salad. 

Balsamic Vinaigrette

ingredients

• 1 T balsamic vinegar

• 1 tsp dijon mustard

• 1/4 tsp kosher salt

• 1/4 tsp freshly cracked black pepper
• 1/3 cup olive oil

directions

In a small jar add all the ingredients, seal and shake until emulsified. I like to let the dressing sit for at least 30 minutes so the flavors can develop. 

Enjoy!