Veg pasta with P.G.I. Radicchio Variegato di Castelfranco
Tempo di preparazione
- 350g of linguine pasta
- 200g of Insal’Arte P.G.I. Radicchio Variegato di Castelfranco
- 1/2 golden onion
- 2 tablespoons of extravirgin olive oil
- Black pepper
While boiling the water for the linguine, slice the onion into coarse pieces and sauté it together with a clove of garlic in 2 tablespoons of oil preheated in a pan. Once the mixture is golden, add the Insal’Arte P.G.I. Radicchio Variegato di Castelfranco, already washed and ready to taste further cut into strips and cover with a lid in order to give it a quick stew (5 minutes will be more than enough). Leave to rest without cover for the time necessary to cook the linguine. Once drained, add them to the radicchio, adding salt, a teaspoon of black pepper and one of nutmeg. Blow up for about 3 minutes and serve.