Truffle pasta with radiccho, walnuts and goat cheese

Ingredients for 4 servings:

• 250 g pasta, fresh pasta is also fine
• ½ head of radicchio
• 100 g walnuts
• 2 rolls of soft goat cheese
• 4 tbsp Salsa Tartufata, (truffle salsa)
• 1 bed of cress
• 2 tbsp honey
• salt and pepper
• Butter or oil for frying
• 2 sprigs of thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Cook the pasta according to the package instructions. When the pasta is al dente, drain and reserve some of the cooking water. In the meantime, cut the radicchio into thin strips and chop the walnuts very roughly or leave them whole. Lightly sauté the radicchio in a pan with oil or butter and add the walnuts and thyme sprigs. Once the radicchio has collapsed slightly, add the honey and let it caramelize slightly. Remove the thyme sprigs. Now toss the pasta with the radicchio and nut mixture, fold in the truffle salsa, and add some of the cooking water. Next, slice the goat cheese and cut the cress from the garden bed, and fold both into the pasta. Add freshly ground pepper if desired.