in Italy

Capellini in creamy radicchio and rocket sauce

updated

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Ingredients for 4 servings:

  • 500 g spaghetti, very thin (capellini)
  • 1 bunch of spring onions
  • 250 g radicchio
  • 100 g arugula
  • 3 tbsp olive oil
  • 1 garlic clove(s)
  • ¼ liter cream, fresh
  • 70 g Parmesan, freshly grated
  • 1 bunch of basil
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A vegetarian delight!

Wash the spring onions, radicchio, and arugula, pat dry, and cut into thin strips. Finely chop the garlic and basil. Heat olive oil in a large pan, briefly sauté the vegetables, add the garlic, and bring to a boil with the cream. Season with salt and pepper and simmer on low heat, then stir in half of the basil strips. Cook the pasta in salted water according to the package instructions until al dente, drain, and toss with the sauce. Sprinkle with Parmesan cheese and the remaining basil strips and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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