Pennette with radicchio, gorgonzola and walnuts

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Radicchio120 g
• Gorgonzola25 g
• Walnuts10 g
• Reduced-fat milk30 ml
• Shallot20 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, nuts,

In season: November – March

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, wash the radicchio, remove the core and cut it into thin strips; peel and chop the shallot; roughly chop the walnuts.
3. Heat the oil in a pan over low heat and soften the shallot for 3 minutes; add the radicchio, season with salt and cook over medium heat for 5 minutes, until wilted and less bitter.
4. In a small pan, melt the gorgonzola, broken into pieces, in the milk over gentle heat for 2–3 minutes, stirring, until it becomes a smooth cream; don't let it boil.
5. Salt the water once boiling and cook the durum wheat pennette for the packet time (about 10 minutes), until al dente.
6. Drain the pasta into the radicchio pan, add the gorgonzola cream and toss for a minute over low heat, until well coated; finish with the walnuts and a grind of black pepper.