- 1/4 head radicchio, cored, chopped coarsely
- olive oil
- sea salt and cracked pepper
- 8 cloves garlic, minced
- 1/4 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken stock
- the zest of 1 lemon
- 1/2 lb fettucine
- 3/4 cup grated asiago
- 1/2 cup walnuts
- Preheat the oven to 250 F.
- Lay the radicchio on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast 5 minutes. Set aside.
- Cook the fettucine in boiling salted water.
- Meanwhile, heat 2 tbsp olive oil in a dutch oven and saute the garlic until fragrant.
- Pour in the chicken stock, cream and milk and bring to a boil.
- Stir in the lemon zest and season with salt and pepper.
- Add the radicchio and toss well to wilt. Stir in the walnuts.
- Drain the pasta and toss with the sauce.
- Sprinkle in the cheese and season to taste.