Whole wheat pasta with borlotti, radicchio and walnuts

Ingredients

For 1 serving

• Whole wheat pasta60 g
• Cooked borlotti beans150 g
• Radicchio120 g
• Walnuts10 g
• Shallot20 g
• Extra virgin olive oil2 teaspoons
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts,

In season: November – March

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile peel and thinly slice the shallot, wash the radicchio and cut it into strips, rinse the borlotti beans and roughly chop the walnuts.
2. When the water boils, salt it and cook the wholemeal pasta for the time on the packet, until al dente.
3. Meanwhile heat the oil in a wide frying pan over medium-low heat and soften the shallot for 3 minutes, until soft; add the radicchio and cook for 3 minutes, until wilted.
4. Add the borlotti beans, chopped rosemary and a ladle of pasta cooking water; mash a few beans with a fork and cook for 2–3 minutes, until a light cream forms. Season with salt.
5. Drain the pasta and toss it in the sauce for 1 minute over high heat, adding a splash of cooking water if needed, until well coated.
6. Serve with the chopped walnuts and a grind of black pepper.