Fusilli With Walnut Sauce And Radicchio

Recipe Ingredients

12 oz	340g	Dry fusilli
8 oz	227g	Walnuts - lightly toasted
2 tablespoons	30ml	Dry bread crumbs
1		Garlic clove - minced
1/4 cup	59ml	Olive oil
1/2 cup	73g / 2.6oz	Ricotta cheese
1 cup	237ml	Chicken broth or water
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Radicchio - cut into chiffonade
2 tablespoons	30ml	Olive oil
1/2 cup	73g / 2.6oz	Grated Parmesan or Grana Padano cheese

Recipe Instructions

Bring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite.

In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside.

In a skillet saute radicchio in olive oil until just wilted.

Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6540 broadcast 01-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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