20 Minute Pesto Pasta with Charred Radicchio and Sun-dried Tomatoes
If you’re looking for a pasta dish that’s both vibrant and flavorful, this Pesto Pasta with Charred Radicchio and Sun-dried Tomatoes is the perfect choice. It brings together the bold, herby flavors of pesto with the slightly bitter, caramelized notes of seared radicchio and the tangy sweetness of sun-dried tomatoes. This easy-to-make dish comes together in only 20 minutes, making it a great weeknight dinner that’s full of flavor!
Bitter Benefits
Bitter foods are often overlooked in modern diets, yet they offer a wealth of health benefits that make them an essential addition to our meals. In traditional diets, bitter flavors were naturally balanced with other tastes, but today’s preference for sweetness and saltiness has pushed bitterness to the sidelines. Incorporating bitter foods such as radicchio, dandelion greens, and arugula can aid digestion by stimulating bile production, which helps break down fats and supports liver health. Bitter foods are also rich in antioxidants, vitamins, and minerals, contributing to better gut health and reducing inflammation. By embracing these bold flavors, we not only diversify our palate but also enhance our overall well-being.
Every year I notice my digestion slow as fall turns into winter and my consumption of butter skyrockets with the holidays. To combat this I try to balance my diet by eating more bitter foods. I never say no to a meal including radicchio (if you love radicchio too you’ve got to try this kale and radicchio salad!!) and after my parents first introduced me to the combination of radicchio, sun-dried tomatoes, and pesto pasta, its become one of my winter staples!
I love using charred radicchio in this dish to get a lovely variety of textures, from the wilted charred edges to the still crisp interior. And if you’re new to radicchio this is a great recipe to try, as cooking the radicchio mellows out its bitterness.
Why You’ll Love This Recipe
Flavor Contrast
The combination of the herby, nutty pesto, the slightly bitter and crisp radicchio, and the sweet-tangy sun-dried tomatoes makes every bite exciting.
Quick and Easy
This dish comes together in only 20 minutes, perfect for busy weeknights when you want something special but don’t have much time.
Visually Stunning
The deep purple of the radicchio, the vibrant green of the pesto, and the rich red of the sun-dried tomatoes create a colorful dish that looks as good as it tastes!
Ingredient Notes
Pesto. Use your favorite homemade or store-bought pesto. Traditional basil pesto works beautifully, but you could also try variations like arugula or spinach pesto for a slightly different flavor profile.
Charred Radicchio. This slightly bitter, leafy vegetable gets wonderfully caramelized when seared and charred, adding complexity to the dish. This is a great recipe to try if you’re new to radicchio as charring it mellows out its bitterness.
Sun-dried Tomatoes. They bring a rich, tangy sweetness that balances the bitterness of the radicchio. Opt for oil-packed sundried tomatoes for extra flavor, and to cut down on prep time look for ones that are already sliced!
Pasta. I recommend using a short pasta like penne or fusilli that will hold the pesto nicely, but use which ever pasta shape you like!
Olive Oil. A good quality extra virgin olive oil is key for searing the radicchio and bringing out its flavors.
Parmesan. Freshly grated Parmesan or Pecorino cheese adds a salty, umami richness to the dish.
Tips for Making This Recipe
- Char the Radicchio: You want the radicchio to be caramelized on the edges but with a still crisp interior, adding texture to the dish.
- Adjust the Bitterness: If radicchio is too bitter for your taste, char it a bit longer on the stove as cooking mellows out the bitterness.
- Use Reserved Pasta Water: When tossing the pasta with the pesto, add a bit of reserved pasta cooking water to help the pesto coat the pasta evenly and create a silky sauce.
- Garnish for Extra Flavor: Add a squeeze of lemon juice or a drizzle of balsamic glaze for a bright finish that complements the rich flavors of the pesto and sundried tomatoes.
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Pesto Pasta with Charred Radicchio and Sundried Tomatoes
Ingredients
- 1 lb of short-shapped pasta like fusilli/twists, farfalle/bowties, gemelli, etc
- 1 tbsp extra-virgin olive oil
- 1 head of radicchio
- 7 oz jar of sun-dried tomatoes drained and sliced
- ½ c pesto
- salt and black pepper to taste
- Parmesan cheese optional to serving
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al-dente, a minute or two shy of the time written on the box. Before draining, set aside 1 c pasta water.
- Prep and sear the radicchio: discard any wilted outer leaves from the radicchio, then cut the head in half through the core. Place each half cut-side down and slice each half again into thirds (keeping the core in at this point will help keep the slices together).
- Heat ½ tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Once hot, add 2 of the radicchio wedges and sear, cut-side down until charred, about 1 minute. Rotate the wedges so the other cut-side is down and sear for another minute. Transfer to a large cutting board. Repeat with the remaining ½ tbsp of oil and the remaining 2 wedges.
- Once the radicchio is cool enough to handle, cut out and remove the core and thinly slice each wedge into ribbons.
- Assemble: In a large pot or serving dish, mix together pasta, pesto, radicchio, sun-dried tomatoes, and ½ c of reserved pasta water. Toss well and salt to taste. Add remaining pasta water if needed. Serve immediately topped with a sprinkle of Parmesan cheese.