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How this works
Servings: 8
Calories: 420kcal
Ingredients
- 2 pounds whole-wheat spaghetti
- 2 radicchio heads, cored and cut into 2-inch pieces
- 4 green Bartlett pears, sliced
- 2 tablespoons salted butter
- 2 tablespoons extra-virgin olive oil
- 3 cups arugula
- 2 cups Parmigiano-Reggiano cheese, grated
- 2/3 cups hazelnuts or pecans, chopped
Instructions
- In a large pot, boil water. Add spaghetti, and cook al dente (slightly starchy).
- Prepare radicchio and pears for cooking.
- Place a large saucepan over medium heat. Add butter, and cook for 3–4 minutes until it starts to brown lightly and becomes fragrant.
- Drain pasta when finished, but reserve a cup of pasta water. It can be used if pasta is getting dry, or as a sauce thickener.
- Add pasta to browned butter and coat well over low heat. Add radicchio and arugula; cook 1–2 minutes until wilted and well incorporated.
- Turn off heat and add sliced pears, stirring gently. Add pasta water if needed.
- Transfer to a bowl, and garnish with cheese and hazelnuts.
Notes
Live Naturally is excited to partner with Johnson and Wales University. Chef Adam Sacks, Jack Maguire and Morgan Sauer developed these recipes. Known as a leader in culinary education, JWU is changing the way the world eats. Learn more at jwu.edu/denver.
Nutrition
Calories: 420kcal | Carbohydrates: 49g | Protein: 14g | Fat: 19g | Sodium: 271mg | Fiber: 8g | Sugar: 10g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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