Advertisement

Make this truffle pasta mafalde, then check out our mushroom pasta, pasta alla norma, vegan cacio e pepe and more vegetarian pasta recipes.

Ingredients

  • 2 tbsp olive oil, plus a drizzle
  • 1 lemon, ½ juiced
  • 1 large or 2 small radicchio, cut into thin wedges through the stem
  • 400g mafalde (or other wide pasta)
  • 165g jar Belazu Truffle & Artichoke Pesto
  • 25g parmesan (or vegetarian alternative), peeled into strips
  • truffle oil, to serve (optional)

Method

  • STEP 1

    Heat the grill to medium-high. Whisk 2 tbsp of oil with the lemon juice and a pinch each of salt and sugar. Toss the radicchio wedges through the dressing to coat. Transfer to a shallow tray, along with the remaining lemon half, cut-side up, and grill for 10-12 minutes or until softened and lightly charred, and the stems are tender when pierced.

  • STEP 2

    Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes or until al dente. Drain, reserving a cupful of the cooking water, then tip the pasta back into the warm pan. Stir in the Belazu Truffle & Artichoke Pesto, season well, and add a splash of the reserved water, if needed, to loosen the sauce and coat the pasta. Fold in the radicchio and divide between warmed bowls or serve on a large platter. Squeeze over some of the charred lemon and cut into wedges to serve alongside. Scatter with the parmesan shavings and a drizzle of truffle oil, if you like.

Authors

Anna Glover profile
Anna GloverSenior food editor
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement