Sfoglini Spaccatelli with Radicchio, Blue Cheese and Walnuts

The richness of blue cheese and walnuts offers a wonderful contrast to slightly bitter Radicchio in this recipe full of bold flavors. We love how the blue cheese melts and wraps into the curved folds of our Organic Spaccatelli, sometimes referred to as Strozzapretti, meaning “priest’s collars”.

INGREDIENTS

MAKES FOUR SERVINGS

• 8 oz. Sfoglini Spaccatelli
• 1 radicchio head, approx. size of a softball, chopped into 1/2” squares
• 1/3 cup shallots (or red onion), minced
• 1/4 lb. blue cheese, divided
• 1/2 cup walnuts, chopped
• 3 sage leaves, chiffonade
• 6 tbsp. extra-virgin olive oil, divided
• 2 tbsp. balsamic vinegar
• Salt and fresh cracked pepper, to taste

DIRECTIONS

In a large pot, heat 3 quarts of salted water and bring to a boil.

In a large skillet, heat 4 tablespoons olive oil, a pinch of salt and shallots on high heat. Cook for approximately 30 seconds until shallots are translucent, then add sage and radicchio. Stir continuously for about 1 1/2 minutes until radicchio starts to wilt (if radicchio begins to burn, lower heat). Add 2 tablespoons balsamic vinegar and allow to reduce, approximately 5-10 seconds. Add 1/2 cup pasta water and set heat on low. Cover with a lid and let cook for approximately 6 minutes. If at any time the dish looks dry, add a splash of pasta water.

Add Sfoglini Spaccatelli to the boiling water and cook for 5-8 minutes.

Strain the pasta and add to sauté pan turning heat back up to high. Add 2 tablespoons of olive oil and 1/3 of the portion of blue cheese, setting aside the remainder for plating. Add fresh cracked pepper to taste and toss.

Divide the pasta among 4 serving bowls. Add the walnuts and crumble the remainder of the blue cheese over each plate. Season to taste with salt and pepper.