Radicchio Pasta

Ingredients

• 1 Red Onion
• 1 radicchio
• 6 sprigs Thyme
• 1 sprig rosemary
• 1 pear
• 1 tbsp Lemon Juice
• Salt
• 500 g gluten‑free spelt penne
• 3 tbsp olive oil
• 1 tbsp Maple Syrup
• Pepper
• 70 g walnut kernels

Instructions

1. 1.

   Peel and finely dice the onion. Clean the radicchio, separate into leaves, rinse, dry, and cut or tear into bite‑sized pieces. Wash thyme, pat dry, and pluck leaves from two stems. Wash rosemary, pat dry, and roughly chop. Peel the pear, cut into small cubes, and drizzle with lemon juice.

2. 2.

   Bring a large pot of salted water to a boil and cook the penne according to package instructions for about 9 minutes until al dente.

3. 3.

   Meanwhile, heat oil in a large skillet over medium heat. Sauté the onion for 1–2 minutes until translucent. Add radicchio and cook for 2 minutes. Stir in maple syrup and let everything caramelize for 1 minute. Mix in pear cubes, thyme leaves, rosemary, and walnuts; season lightly with salt and pepper.

4. 4.

   Drain the pasta, reserving some cooking water. Toss the noodles with the radicchio‑pear mixture, adding a splash of reserved water if needed. Season to taste with salt and pepper, plate, and garnish with thyme sprigs.