Pasta with Radicchio and Walnut Roquefort Sauce

Try this delicious pasta dish:

Clean radicchio, cut leaves into strips and soak briefly in vinegar and the juice of one lemon. Cook pasta with oil in 5 l of boiling salted water for 8 to 10 min until al dente. Cut Roquefort and melt with milk at low temperature, mix in crème fraîche and chopped walnuts, season with pepper.

Cut radicchio briefly in the sauce form. Serve immediately with the well-drained pasta. Sprinkle with walnut halves and thyme leaves.

Tips: Epicurean tip: Add the radicchio leaves to the sauce only briefly. Otherwise, the leaves will turn brown.

Health tip: Try this recipe with chopped and sliced hazelnuts instead of walnuts. Hazelnuts contain even more vitamin E and thus strengthen the heart and blood vessels.

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