Courtesy of Vincenzo, by way of Laura!

PASTA CON PESTO AL RADICCHIO

Preparation time:  20 minutes
Tempo di preparazione: 20 minuti

Ingredients for 4 people:
Ingredienti per 4 persone:

150 gr. radicchio trevigiano (only the violet part of the leaves)

150 gr. di radicchio trevigiano (solo la parte viola delle foglie)

50 gr. of parmigiano/pecorino mix

50 gr. di misto parmigiano e pecorino
1 large garlic clove
1 grosso spicchio d'aglio

7 walnuts (unshelled)
7 noci sgusciate
Extra-virgin olive oil, salt and black pepper to taste

olio extra-vergine, sale, pepe nero q.b.

Pasta:
320-340 gr. of pasta -- recommended pasta: Spaghetti alla chitarra Garofalo (similar to spaghetti, except square rather than round, and made of egg in addition to flour)
Wash and dry radicchio, choosing and conserving only the violet/purple part.
Blend together (with hand blender or small blender of your choice) the leaves, walnuts, cheese, garlic, oil, salt and pepper.  Add slightly more oil, a little at a time, if the consistency is too thick.

Boil the pasta to al dente, mix together with the pesto and another dusting of parmigiano.

Buon apetito!