Farfalle with Satueed Radicchio, Fennel and Toasted Walnuts

August 2, 2008

This is taken from my favorite Recipe Book, The Mediterranean Vegan

Kitchen by Donna Klein. I never grow tired of eating this and I would

dare say it may be my favorite dish. The radicchio is very bitter for

those who haven't tried it and may spoil the dish for you. Endive can be

substituted but I prefer the Raddichio. Anise can be substituted for

Fennel.

Makes 4 to 6 Main-Course or 8 Pasta-Course servings

* 1/4 cup extra-virgin olive oil

* 3 large cloves garlic, finely chopped

* 1 bunch scallions (6 to 8), white parts chopped, 1/2 cup thinly

sliced green tops reserved

* 2 medium heads radicchio (about 12 ounces total), cored, rinsed and

drained, cut lengthwise into 1/2-inch-thick strips

* 1 medium fennel bulb (about 12 ounces) trimmed, cut crosswise into

1/4-inch-thick slices, 2 tablespoons chopped feathery green leaves

reserved

* Salt and freshly ground pepper, to taste

* 12 ounces farfalle (bow tie or butterfly pasta), fusilli or penne

* 4 tablespoons coarsely chopped walnuts, toasted

In a large deep-sided nonstick skillet with a lid, heat the oil over

medium heat. Add the garlic and the white parts of the scallions; cook,

stirring, until just softened, about 2 minutes. Add the radicchio,

fennel, salt and pepper; reduce the heat to low. Cover and cook,

stirring often, until the radicchio is slightly wilted and beginning to

turn brown and the fennel is crisp-tender, 10 to 15 minutes.

Meanwhile, cook the pasta in boiling salted water according to package

directions. Drain well and return to the cooking pot. Add the

radicchio-fennel mixture and the reserved scallion greens and fennel

leaves; toss well to combine. Serve at once, sprinkled with the walnuts.

Per Main-Course Serving

Calories 541 - Protein 16g - Total Fat 20g - Saturated Fat 2g

Cholesterol 0mg - Carbohydrate 78g - Dietary Fiber 6g - Sodium 73mg

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