Pesto Pasta with Charred Radicchio and Sundried Tomatoes
A quick and easy dinner, coming together in under 30 minutes, and offers a beautiful balance of flavors and textures. Perfect for a weeknight dinner or a special meal, this pasta is both visually stunning and deliciously satisfying.
Servings: 4
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.