Creamy Pappardelle with Radicchio and Walnuts
I've written this recipe to serve 2 people, but you can easily scale it to serve more.
Servings: 2 people
Ingredients
- 5 ounces dried pappardelle pasta
- 1 tablespoon butter
- 2 cloves garlic minced
- 1/4 cup heavy cream
- salt and freshly ground black pepper
- 1 ounce toasted walnuts chopped
- 1/2 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 1/2 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: 522kcal | Carbohydrates: 54g | Protein: 13g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 77mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 659IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
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