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    Recipes » Main Course Recipes » Pasta

    Creamy Pappardelle with Radicchio and Walnuts

    Published: Oct 4, 2016 · Modified: Jul 17, 2018 by Marissa Stevens · 24 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe

    It's not the first time that a wonderful recipe has come from our CSA newsletter (you may remember the Pottimaron squash and Gruyère soup that I posted a couple of years ago with an unusual way to make vegetable stock). The people who run Groundworks Organics and their team of farmers make me feel like a slouch. Not only do they assemble a giant tub of picked-that-day, clean produce for each of their CSA members, but also send out a thoughtfully written, weekly newsletter complete with recipes.

    a-bite-of-creamy-pappardelle-with-radicchio

    This Creamy Pappardelle with Radicchio and Walnuts comes from the newsletter, though it didn't come as a recipe, just a single, irresistible sentence. "...Case in point was an unforgettably simple meal in Umbria of fresh tagliatelle in cream sauce with toasted pine nuts and chopped radicchio on top."

    And it is an unforgettably delicious combination that's nearly effortless to prepare. Creamy sauce and buttery nuts and pappardelle perfectly complement peppery, pleasantly bitter radicchio.

    groundworks_newsletter

    I've used walnuts instead of pine nuts because, last I looked, pine nuts are something like $50 a pound and I had walnuts on hand. Walnuts aren't as delicate, but still deliver a buttery crunch.

    creamy-pappardelle-with-radicchio

    And the creamy sauce has a secret - it's lighter than you'd think. Thanks to a clever trick from my friend Helen of Scrummy Lane: a bit of the starchy pasta cooking water replaces some of the cream without sacrificing flavor or silkiness all while helping the sauce adhere to the noodles.

    Creamy Pappardelle with Radicchio and Walnuts

    Marissa Stevens
    I've written this recipe to serve 2 people, but you can easily scale it to serve more.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Italian
    Servings 2 people
    Calories 522 kcal

    Ingredients
      

    • 5 ounces dried pappardelle pasta
    • 1 tablespoon butter
    • 2 cloves garlic minced
    • ¼ cup heavy cream
    • salt and freshly ground black pepper
    • 1 ounce toasted walnuts chopped
    • ½ small head radicchio thinly sliced into ribbons (about 3 ounces)

    Instructions
     

    • Put salted water on to boil for the pasta. Add pasta to boiling water.
    • Melt butter in a large saucepan over medium-low heat. Add garlic; cook and stir just until fragrant. When pasta is about 2 minutes away from al dente, scoop the pasta and ½ cup cooking water directly into the garlic butter mixture. Cook and stir until pasta is done and sauce has bubbled down into a silky sauce. Add cream; cook and stir until sauce is bubbly and coats pasta. Remove from heat and season with salt and freshly ground black pepper.
    • Divide pasta between two bowls and top evenly with walnuts and radicchio. Serve immediately.

    Nutrition

    Calories: 522kcalCarbohydrates: 54gProtein: 13gFat: 29gSaturated Fat: 12gTrans Fat: 1gCholesterol: 115mgSodium: 77mgPotassium: 272mgFiber: 3gSugar: 2gVitamin A: 659IUVitamin C: 1mgCalcium: 65mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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    Reader Interactions

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      Recipe Rating




    1. Sabrina Zaragoza says

      November 10, 2016 at 5:36 am

      5 stars
      It looks so tasty. I love the colors and the combination and everything.

      Reply
      • Marissa says

        November 15, 2016 at 1:40 pm

        Thank you so much, Sabrina!

        Reply
    2. Beeta @ Mon Petit Four says

      October 18, 2016 at 10:37 am

      Marissa, I'm not joking that every time I come to your blog, I feel the urge to go straight to my kitchen and try your recipes. This looks absolutely irresistible just like everything else you make. I love how the noodles are perfectly coated in the cream - not too heavy, not too light...just perfect <3

      Reply
      • Marissa says

        October 25, 2016 at 12:11 pm

        Beeta, you're so sweet to me. Wish you lived closer. xo

        Reply
    3. Mary Pisarkiewicz says

      October 17, 2016 at 8:52 am

      YUM! this is making me hungry. The color together also are wonderful, great presentation!

      Reply
      • Marissa says

        October 25, 2016 at 12:12 pm

        Don't you just love the purple of radicchio!? Thank you, Mary. 🙂

        Reply
    4. Sonali- The Foodie Physician says

      October 09, 2016 at 12:53 pm

      This is pasta perfection Marissa! I love the contrast in flavors and textures that are going on here. And these photos are so warm and inviting, absolutely stunning lighting!

      Reply
      • Marissa says

        October 25, 2016 at 12:16 pm

        awww, thanks so much Sonali! xo

        Reply
    5. helen @ Scrummy Lane says

      October 07, 2016 at 7:46 am

      I love this, Marissa - what a great (not to mention healthy) combo of flavours.

      Your photos are incredible, too - makes me want to rush home and make this exactly as you describe!

      P.S. Thanks for the mention! 🙂

      Reply
      • Marissa says

        October 25, 2016 at 12:16 pm

        Thanks so much for the inspiration, Helen!

        Reply
    6. Faith (An Edible Mosaic) says

      October 07, 2016 at 4:25 am

      Your CSA sounds incredible! And this pasta...yuuuum! Sounds like it's perfectly balanced in texture and flavor and with the weather turning chilly here, I've been craving pasta!

      Reply
      • Marissa says

        October 25, 2016 at 12:17 pm

        Thank you, Faith! It's honestly such a great CSA - I appreciate their work so much.

        Reply
    7. Krys says

      October 06, 2016 at 4:59 am

      I adore radicchio! The lovely bitterness from the leaves would balance the creaminess in this dish perfectly. Looks delicious!

      Reply
      • Marissa says

        October 25, 2016 at 12:17 pm

        Thanks, Krys! I agree - radicchio adds just the right amount of bitterness to balance things out.

        Reply
    8. Kevin | Keviniscooking says

      October 05, 2016 at 2:26 pm

      I just always love your pasta dishes and this one is so perfect and light. I think I'd add some pancetta for Dave... oh who am I kidding, it's for me!

      Reply
      • Marissa says

        October 25, 2016 at 12:18 pm

        haha! I like the way you think, Kevin. Prosciutto would be a great addition.

        Reply
    9. Dorothy Dunton says

      October 05, 2016 at 1:20 pm

      Hi Marissa! This dish is a perfect balance of flavors and textures! I love pine nuts but like so many other things they have skyrocketed in price! I try to be creative in substituting ingredients when I just won't pay for overpriced! And quite often the newly created dish is lovely!

      Reply
      • Marissa says

        October 25, 2016 at 12:19 pm

        Thanks, Dorothy! I agree completely - sometimes a little creative substitution leads to something even better than the original!

        Reply
    10. Cheyanne @ No Spoon Necessary says

      October 05, 2016 at 10:50 am

      Well your CSA sounds wonderful! LOVE that they include recipes and uses for all the produce in your box! This dish looks absolutely delicious, Marissa! And SO pretty!! Love the flavors going on here! And while I do love pine nuts, they are SO expensive! Walnuts are a great swap! Can't wait to try this! Pinned!! Cheers!

      Reply
      • Marissa says

        October 25, 2016 at 12:20 pm

        Thank you, my friend! xo

        Reply
    11. Kathleen | Hapa Nom Nom says

      October 05, 2016 at 9:37 am

      It sounds like you have a wonderful CSA! And speaking of wonderful, take a look at this dish! Pappardelle for one, is my favorite pasta. And I love the juxtaposition of flavors going on in this dish - bitter radicchio, rich cream, garlic, and toasted walnuts... it sounds just spectacular! Pinning of course!

      Reply
      • Marissa says

        October 25, 2016 at 12:21 pm

        Thanks, Kathleen! I'm with you, total sucker for any dish with Pappardelle!

        Reply
    12. Lorraine @ Not Quite Nigella says

      October 04, 2016 at 4:04 pm

      I've always really had radicchio in salads but it sounds great with this pappardelle (one of my favourite pastas-yum!. And that's great that you get recipes with your deliveries!

      Reply
      • Marissa says

        October 25, 2016 at 12:21 pm

        Thank you, Lorraine. I look forward to the newsletter every week - I've found dozens of gems in it. 🙂

        Reply

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