FODMAP IT!™ Penne Rigate with Gorgonzola, Radicchio & Walnuts

FODMAP IT!™ Penne Rigate with Gorgonzola, Radicchio & Walnuts from Colu Henry's Back Pocket Pasta book.

Course: Dinner, Main Course

Cuisine: American & Italian

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Makes: 6 Servings

Calories: 656 kcal

Author: Cold Henry

1 cup (113 g) chopped walnuts
Kosher salt
3/4 pound (340 g) gluten-free penne rigate
1/4 cup (60 ml) olive oil
1 (about 1 pound; 455 g) head radicchio (preferably Treviso if you can find it), cut into 1-inch-wide (2.5 cm) ribbons
Freshly ground black pepper
6 ounces (170 g) crumbled Gorgonzola or other mild blue cheese
1/2 cup (16 g) chopped flat-leaf Italian parsley
Orange zest, preferably from a blood orange; optional
Grated Pecorino Romano cheese, for serving

Heat a 12-inch (30.5 cm) skillet over medium heat. Add the walnuts and toast them over medium-low heat for about 4 minutes, stirring frequently so they do not burn. Remove and set aside. Wipe out the skillet.
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch (30.5 cm) skillet over medium-high heat. Add the radicchio and season with salt and pepper. Cook the radicchio until it begins to wilt and brown, about 5 minutes. Season with salt and pepper.
Stir in the Gorgonzola and cook for 2 minutes. Add ½ cup (120 ml) of the pasta water directly from the pot and simmer for 3 minutes more. The water should emulsify the cheese and create a velvety texture.
Scoop the cooked pasta directly into the skillet and toss to combine the pasta with the sauce. Add the walnuts and parsley and toss again until glossy, adding ¼ cup (60 ml) of pasta water or more (up to 1 cup/240 ml), as needed to loosen up the sauce.
Plate in bowls and garnish with orange zest, if desired. Season with salt and pepper and pass grated Pecorino Romano.

From Colu: This recipe will work well with just about any nut, so feel free to use whatever you have lying around, such as almonds or pecans. No radicchio? Another bitter leafy green like curly endive or Dandelion greens are a great substitute. Penne rigate is similar in shape and size to penne, but it has deep ridges, which hold more sauce, maximizing the amount of creaminess in each bite!

Nutrition Facts

FODMAP IT!™ Penne Rigate with Gorgonzola, Radicchio & Walnuts

Amount Per Serving

Calories 656 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 4g20%

Sodium 1mg0%

Potassium 174mg5%

Carbohydrates 50g17%

Fiber 5g20%

Sugar 1g1%

Protein 18g36%

Vitamin C 0.5mg1%

Calcium 39mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.