Gorgeous magenta hues make this dish a beauty—as does the flavor, a sophisticated blend of slightly bitter notes from radicchio, tart-sweet flavor from pickled raisins, and nuttiness from cheese and walnuts. We call for chickpea-based pasta, which we love for its mild flavor; you can use another legume-based pasta or whole-grain noodles if you prefer.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

35 mins
35 mins
Serves 4 (serving size: 2 cups pasta mixture, 1 tbsp. nuts, 1 tbsp. cheese, and 1 tbsp. pickled raisins)


Ingredient Checklist


Instructions Checklist
  • Bring apple cider vinegar and 2 tablespoons water to a boil in a small saucepan over high. Add raisins; boil 1 minute. Remove from heat; cool to room temperature. Drain.

  • Cook pasta according to package directions; drain and place in a large bowl.

  • Cut cabbage in half lengthwise (reserve 1 half for another use). Cut remaining half into 2 equal wedges. Cut whole head radicchio in half.

  • Heat a large cast-iron skillet over high. Add 1 tablespoon oil; swirl to coat. Add cabbage and radicchio, cut sides down, and cook until well charred, about 5 minutes. Remove radicchio from skillet. Turn cabbage wedges; cook until well charred, about 5 minutes. Remove from skillet.

  • Add 1 tablespoon oil to skillet; swirl to coat. Add onion wedges, cut sides down, and cook until well charred, about 4 minutes. Carefully turn wedges; cook until well charred, about 4 minutes. Remove from skillet.

  • Cut cabbage and radicchio crosswise into slices; separate onion wedges into “petals.” Add cabbage, radicchio, onion, balsamic vinegar, salt, pepper, and remaining 2 tablespoons oil to pasta; toss well to combine. Top each serving evenly with nuts, cheese, and pickled raisins.

Nutrition Facts

395 calories; fat 22g; saturated fat 4g; protein 14g; carbohydrates 41g; fiber 8g; sugars 16g; sodium 650mg.