Corzetti pasta loves pesto – and any other sauce that has a similar rough, pesto-like texture. The embossed design on the pasta coins helps holding textured sauces very well. If you’re looking for an alternative to the classic Ligurian pesto, then this radicchio pesto is a delicious change for winter months. To make a vegan, dairy-free radicchio pesto simply omit the ricotta and Parmesan cheese.
Corzetti Pasta with Radicchio Pesto
For the pesto:
1 head of Radicchio
4 tablespoons extra virgin olive oil
juice of 1 organic lemon
salt and pepper to taste
50 gr fresh ricotta cheese
3 tablespoons Parmesan cheese
Wash the leaves of the radicchio and chop them. Place the extra virgin olive oil into a pan over medium heat and add the chopped radicchio, the lemon juice (it helps retain the bright color of radicchio), salt and pepper and cook for a few minutes. Remove from the heat and let cool completely.
Once cooled, place the cooked radicchio in a food processor and blend until smooth but still a bit chunky.
Add the fresh ricotta and gently combine. The texture of your radicchio pesto should be creamy but with some coarse bits.
Toss the cooked corzetti pasta with the radicchio pesto and serve immediately.