Fusilli with Walnut Sauce and Radicchio Recipe

Name: Fusilli with Walnut Sauce and Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dry fusilli; 8 ounces walnuts, lightly toasted; 2 tablespoons dry bread crumbs; 1 clove garlic, minced; 1/4 cup olive oil; 1/2 cup ricotta cheese; 1 cup chicken broth or water; Salt and freshly ground black pepper; 8 ounces radicchio, cut into chiffonade; 2 tablespoons olive oil; 1/2 cup grated Parmesan or Grana Padano cheese

Servings: persons

12 ounces dry fusilli
8 ounces walnuts, lightly toasted
2 tablespoons dry bread crumbs
1 clove garlic, minced
1/4 cup olive oil
1/2 cup ricotta cheese
1 cup chicken broth or water
Salt and freshly ground black pepper
8 ounces radicchio, cut into chiffonade
2 tablespoons olive oil
1/2 cup grated Parmesan or Grana Padano cheese

1
Bring a pot of salted water to a boil.
2
Add the fusilli and cook until tender but still firm to the bite.
3
In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth.
4
Add ricotta cheese and broth and puree again to create a fairly smooth sauce.
5
If sauce seems thick, add some water.
6
Season to taste with salt and pepper and set aside.
7
In a skillet saute radicchio in olive oil until just wilted.
8
Drain the pasta and toss with walnut sauce and radicchio with oil from skillet.
9
Toss to combine and garnish with grated Parmesan.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces dry fusilli, 8 ounces walnuts, lightly toasted, 2 tablespoons dry bread crumbs, 1 clove garlic, minced, and more.

Yes, Fusilli with Walnut Sauce and Radicchio falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli with Walnut Sauce and Radicchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions