Pasta, Walnut Sauce, and Radicchio

Before this year, I'd rarely eaten radicchio. While I've had success with grilled radicchio and balsamic vinegar, I wanted to test out something else. This was a hit—the sweetness of the ricotta, cream and walnuts nicely contrasts with the radicchio's bitterness.

½ a bag of penne, fusilli or other small pasta
1 clove garlic
1 cup Ricotta cheese
Dash of cream
½ cup chicken broth
1 Radicchio (also works well with Swiss Chard)
Olive oil
Parmesan for garnish

Cook pasta till al dente. In a food processor, puree garlic, ricotta, cream and ½ a cup of chicken broth to a sauce-like consistency. If it's too thick add additional broth or cream. Sauté washed and coarsely chopped radicchio in a pan with a bit of olive oil over a medium heat till just lightly cooked. Once pasta is done, combine the drained pasta with the sauce and radicchio. Garnish with salt, pepper and grated Parmesan.