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  • All Year
  • 30 minutes
  • Serves 4

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Hawaiian Black Lava Sea Salt

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Rigatoni with Radicchio, Gorgonzola and Walnuts

This pasta recipe combines radicchio, nuts and Roasted Almond Oil for a quick and delicious meal.

Ingredients

  • 1 lb rigatoni
  • 1/4 c Roasted Almond Oil
  • 2 heads radicchio, cored and cut into 1 in ribbons
  • 1/3 c shallots, finely chopped
  • 3/4 c chopped walnuts
  • 1/2 t Hawaiian Black Lava Sea Salt
  • 1/2 t fresh ground pepper
  • 5 oz mild gorgonzola, crumbled
  • 4 T flat leaf parsley, chopped
  • Roasted Almond Oil to finish

Directions

  • 1. Cook pasta al dente. Reserve 1 cup of the liquid.
  • 2. In a large pot, add 1/4 c almond oil, radicchio and shallots. Sauté for 3 minutes. Add 1/2 c reserve liquid and walnuts. Stir until liquid is almost gone (about 5 minutes).
  • 3. Add cooked pasta, 1/2 c of the reserved liquid, sea salt and pepper. Add cheese until it is almost melted. Drizzle with almond oil and serve.

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Rigatoni with Radicchio, Gorgonzola and Walnuts

  • All Year
  • 30 minutes
  • Serves 4

This pasta recipe combines radicchio, nuts and Roasted Almond Oil for a quick and delicious meal.

Ingredients

  • 1 lb rigatoni
  • 1/4 c Roasted Almond Oil
  • 2 heads radicchio, cored and cut into 1 in ribbons
  • 1/3 c shallots, finely chopped
  • 3/4 c chopped walnuts
  • 1/2 t Hawaiian Black Lava Sea Salt
  • 1/2 t fresh ground pepper
  • 5 oz mild gorgonzola, crumbled
  • 4 T flat leaf parsley, chopped
  • Roasted Almond Oil to finish

Directions

  • 1. Cook pasta al dente. Reserve 1 cup of the liquid.
  • 2. In a large pot, add 1/4 c almond oil, radicchio and shallots. Sauté for 3 minutes. Add 1/2 c reserve liquid and walnuts. Stir until liquid is almost gone (about 5 minutes).
  • 3. Add cooked pasta, 1/2 c of the reserved liquid, sea salt and pepper. Add cheese until it is almost melted. Drizzle with almond oil and serve.