Spaghetti al Radicchio e Ricotta | Creamy Autumn Pasta

Bring a large pot of plenty of water to a boil and season generously with salt. Wash the radicchio, pat dry, cut out the core in a wedge shape, and cut the leaves into thin strips. Peel and finely chop the garlic. Roughly chop the walnut kernels and toast in a dry pan until golden brown, then set aside. Finely grate the zest of the organic lemon.

Cook the spaghetti in the boiling salted water according to the package instructions until al dente. Shortly before draining, reserve about one cup (approx. 100 ml) of the starchy pasta water and set aside.

While the pasta is cooking, heat the extra virgin olive oil in a large pan over medium heat. Gently sauté the chopped garlic in it for about 1 minute without letting it brown. Add the prepared radicchio and allow it to gently wilt for 3–4 minutes, stirring occasionally, until soft. Season with salt and freshly ground black pepper.