Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Reginette with Radicchio and Walnut Pesto: A Taste of Sicilian Simplicity
Whip up these reginette pasta with a vibrant radicchio and walnut pesto — a quick yet elegant dish bursting with authentic Sicilian flavours.
🛒 Ingredients
- ✓ 320g reginette pasta (or another long variety)
- ✓ 1 head of red radicchio
- ✓ 1 garlic clove
- ✓ 50g shelled walnuts
- ✓ 50g grated Sicilian pecorino cheese (DOP)
- ✓ Extra virgin olive oil, to taste
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you’re looking to wow your guests with a speedy yet flavour-packed dish, these reginette with radicchio and walnut pesto are just the ticket. The slightly bitter bite of radicchio beautifully contrasts with the natural sweetness of walnuts, all lifted by fragrant extra virgin olive oil and a salty sprinkle of Sicilian pecorino cheese. This vegetarian first course brings a bold, Mediterranean character straight to your table.
👨🍳 Preparation
- 1
Trim the radicchio by removing the outer leaves and any bitter white parts, then give it a good wash and slice it into thin strips.
- 2
Pop the radicchio into a food processor with a pinch of salt and pulse briefly.
- 3
Add the garlic, walnuts, pecorino, and a grind of black pepper. Drizzle in the olive oil a little at a time, blending until you get a smooth, creamy pesto.
- 4
Cook the reginette in plenty of salted boiling water until just al dente, then drain, reserving a little of the cooking water.
- 5
Toss the pasta with the radicchio and walnut pesto, stirring in a few spoonfuls of the reserved cooking water to bring it all together.
- 6
Serve piping hot, sprinkled with extra pecorino and finished with a drizzle of good-quality extra virgin olive oil.
💡 Tips and Variations
Feel free to swap the radicchio for peppery rocket or tender spinach if you prefer a gentler flavour. For a touch of crunch, scatter some roughly chopped walnuts over the top just before serving.
📦 Storage
- • Store any leftovers in the fridge for up to 2 days.
- • Reheat gently in a pan with a splash of olive oil and a tablespoon of water to keep it silky.
- • You can keep the pesto in a glass jar topped with olive oil for 3-4 days.
- • Alternatively, freeze the pesto in ice cube trays so it’s ready to use whenever you fancy.
🍷 Pairing
Enjoy this dish with a glass of Contea di Sclafani Grillo — a crisp, elegantly structured wine that perfectly complements the subtle Mediterranean notes.
Give this delightful Sicilian-inspired pasta a go at home and bring a touch of Mediterranean warmth to your dinner table. It’s a simple yet impressive dish that’s sure to become a firm favourite — do share it with your loved ones and bask in the joy of good food and good company.
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