Radicchio & Blue Cheese Pasta with Lemon
Light but satisfying!
Light but satisfying!
Tear your radicchio leaves into bite size pieces. If it is warm outside and the grill is still out, toss them in olive oil and up on the grill for 2 minutes on each side. Otherwise, once torn, set them aside. Cook pasta in salted water until the pasta is al dente, which is cooked through and tender but still has a slight bite and not mushy. Drain the pasta and toss with radicchio, blue cheese, the juice of one lemon, 1/4 cup olive oil, and fresh black pepper. Finish with freshly grated Parmesan. Serve immediately.