Pasta with radicchio and lemon-walnut crumbs

Ingredients for 4 servings:

• 500 g pasta of your choice, e.g. fusilli
• 1 m.-large radicchio
• 1 jar green olives, pitted, approx. 150 g each
• 150 g Parmesan
• salt and pepper
• olive oil
• 1 onion(s)
• 2 garlic cloves
• ¼ liter of water
• 1 tsp vegetable stock powder
• 1 cup of sour cream, approx. 200 g each
• 1 lime(s)
• some olive oil
• 150 g walnuts, without shell
• 100 g breadcrumbs
• 1 tbsp Italian herbs, dried
• salt and pepper
• 1 pack lemon peel, grated
• some olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian

Wash the radicchio and cut into thin strips. Slice the olives into rings and set aside. Boil salted water for the pasta. Finely chop the onion and garlic and fry in olive oil in a pan until translucent. Deglaze both with the water, then add the vegetable stock and sour cream. Bring the mixture to a boil briefly while stirring, then set the pan aside. Add the pasta to the boiling water. Place the walnuts in a freezer bag and roughly crush them with a meat tenderizer. Mix the walnuts with the breadcrumbs, Italian herbs, a little salt and pepper, and the lemon zest. Place the mixture in a non-stick pan, drizzle with olive oil, and mix until crumbly. Heat the mixture in the pan and brown lightly, then set aside. Squeeze the lime juice and add it to the sour cream sauce. Once the pasta is ready, combine it with the sour cream sauce and season with salt and pepper. Fold in the radicchio, olives, and half of the breadcrumb mixture. Serve the pasta in deep bowls, sprinkle with the remaining breadcrumbs and plenty of Parmesan cheese, and drizzle with olive oil.