Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Reginette with Radicchio and Walnut Pesto: A Taste of Sicilian Simplicity
Whip up these reginette with radicchio and walnut pesto – a quick, elegant pasta dish bursting with authentic Sicilian flavours and wholesome ingredients.
📖 What is it
Whip up these reginette with radicchio and walnut pesto – a quick, elegant pasta dish bursting with authentic Sicilian flavours and wholesome ingredients.
🛒 Ingredients
- ✓ 320g reginette (or any other long pasta)
- ✓ 1 head of red radicchio
- ✓ 1 clove of garlic
- ✓ 50g shelled walnuts
- ✓ 50g Sicilian pecorino cheese, grated
- ✓ extra virgin olive oil, to taste
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Let the rich aromas of Sicily sweep you away with this dish of reginette tossed in a radicchio and walnut pesto. The slight bitterness of the radicchio beautifully balances the natural sweetness of the walnuts, all brought together by the fruity notes of extra virgin olive oil and the bold character of local pecorino cheese. This vegetarian first course is a celebration of Mediterranean tradition in every mouthful.
👨🍳 Preparation
- 1
Trim the radicchio by removing the outer leaves and the white, more bitter parts. Rinse it well and slice 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 little by little, blending until you have a smooth, creamy pesto.
- 4
Cook the reginette in plenty of salted boiling water until just al dente. Drain, reserving a little of the cooking water.
- 5
Toss the pasta with the radicchio and walnut pesto, adding a few spoonfuls of the reserved pasta water to help the sauce cling beautifully.
- 6
Serve the reginette piping hot, finished with a sprinkle of Sicilian pecorino and a drizzle of extra virgin olive oil.
💡 Tips and Variations
- •
For a milder flavour, swap the radicchio for fresh spinach or peppery rocket.
- •
Scatter a handful of roughly chopped walnuts over the top for a lovely crunchy contrast.
- •
To make the dish richer, stir in some freshly grated ricotta salata just before serving.
- •
Use artisanal durum wheat pasta to really bring out the texture and taste of the dish.
- •
For a vegan twist, omit the pecorino and replace it with nutritional yeast flakes to keep that savoury note.
- •
Boost the umami by adding a pinch of smoked salt or a splash of soy sauce when making the pesto.
- •
The magic of this dish lies in balancing the bitterness and sweetness, with perfectly al dente pasta and a well-blended pesto.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to two days to keep flavours fresh.
- • To reheat, gently warm the pasta in a pan with a drizzle of extra virgin olive oil and a splash of water to preserve the pesto’s creaminess.
- • The pesto itself keeps well in a glass jar topped with a layer of olive oil for 3-4 days in the fridge.
- • For longer storage, freeze the pesto in ice cube trays and use as needed.
🍷 Pairing
Pair this dish with a Sicilian white wine such as Grillo from the Contea di Sclafani, whose crispness and structure complement the delicate pesto beautifully. Alternatively, a young Catarratto or a Ligurian Vermentino make equally delightful matches. For those who prefer something more international, a fresh, aromatic Sauvignon Blanc is a splendid choice.
Making these reginette with radicchio and walnut pesto brings a slice of authentic Sicily right to your table – simple yet full of character. Take a little time in the kitchen to enjoy this wholesome first course, and don’t forget to share it with your loved ones. It’s the kind of dish that’s made for good company and great conversation.
Rate this recipe
Click or tap the stars to rate