Rigatoni with Radicchio, Gorgonzola, and Walnuts
This pasta recipe combines radicchio, nuts and Roasted Almond Oil for a quick and delicious meal.
Products used: Hawaiian Black Lava Sea Salt,
Ingredients
1 lb Rigatoni
¼ cup SOOC Roasted Almond Oil
2 heads Radicchio, cored and cut into 1 in ribbons
⅓ cup Shallots, finely chopped
¾ cup chopped Walnuts
½ tsp SOOC Hawaiian Black Lava Sea Salt
½ tsp fresh ground Pepper
5 oz mild Gorgonzola, crumbled
4 Tbsp flat leaf Parsley, chopped
SOOC Roasted Almond Oil to finish
Directions
Cook pasta al dente. Reserve 1 cup of the liquid.
In a large pot, add Almond Oil, radicchio and shallots. Sauté for 3 minutes. Add ½ cup reserve liquid and walnuts. Stir until liquid is almost gone (about 5 minutes).
Add cooked pasta, ½ cup of the reserved liquid, Hawaiian Black Lava Sea Salt and pepper. Add cheese until it is almost melted. Drizzle with Almond Oil and serve.
