Rotini with Radicchio, Fontina, and Hazelnuts

Name: Rotini with Radicchio, Fontina, and Hazelnuts
Yield: Makes 4 servings
Ingredients: Sea salt and freshly ground pepper; Rotini pasta, ¾ lb (375 g); Fontina cheese, ⅓ lb (155 g), cut into ¼-inch (6-mm) cubes; Radicchio, 1 head, cored and chopped; Garlic, 3 large cloves, thinly sliced; Fresh rosemary, 1 tablespoon finely chopped; Unsalted butter, 2 tablespoons; Roasted chopped hazelnuts, ½ cup (2½ oz/75 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Rich fontina cheese, slightly bitter radicchio, and crunchy roasted hazelnuts accent this easy pasta dish. Serve with glasses of Nebbiolo and you’ve got a cozy dinner in minutes flat. Don’t forget the garlic bread!

Ingredients

Unsalted butter, 2 tablespoons
Garlic, 3 large cloves, thinly sliced
Fresh rosemary

Dinner
Vegetarian
Pasta
Autumn

Method

Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large sauté pan over medium heat. Add the garlic and rosemary and cook, stirring constantly, 1 minute. Add the radicchio and cook, stirring frequently, until it has wilted and is beginning to brown, 4 minutes. Remove from the heat.
Add the pasta to the boiling water and cook until al d