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Whole-Wheat Spaghetti with Pears, Radicchio and Brown Butter

A sweet surprise for the palate: pears with pasta.

Course: Entree

Keyword: johnson and wales, johnson and wales university, pears, radicchio, sage brown butter, spaghetti, vegetarian, whole wheat

Servings:

Calories: 420kcal

Author: Johnson and Wales University

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

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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Whole-Wheat Spaghetti with Pears, Radicchio and Brown Butter

A sweet surprise for the palate: pears with pasta.

Shop Ingredients