Cheesy fusilli pasta with radicchio
Classic Italian ingredients
in a sustainable dish.
Full of antioxidants and immune-boosting properties, radicchio adds flavour and health benefits to this classic pasta dish.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Fusilli pasta – 320 g
- Radicchio – 400 g
- Parmigiano Reggiano rind – 60 g
- Ricotta cheese – 100 g
- Chopped walnuts – 50 g
- 1 sprig of dill
- Extra virgin olive oil – 2 tbsp (20 g)
- Salt and pepper to taste
Nutritional information
Per serving: 556 Kcal
Environmental Impact
Per serving:
348 grams CO2 equivalence - carbon footprint
460 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Wash and julienne the radicchio.
Add a little olive oil and clove of garlic to a frying pan. Sear the radicchio.
Add the ricotta and mix together with a pinch of salt. Remove the garlic.
Scrape the outer part of the parmesan rind and dice.
Cook the pasta according to the instructions with the parmesan rind, which will get melt slightly.
Drain the pasta and transfer to a pot with a bit of olive oil, mixing well with a wooden spoon.
Stir in the radicchio sauce and sprinkle with chopped walnuts.
The Chef’s Advice
Parmigiano Reggiano is one of Italian cuisine’s greatest delicacies and a highly versatile ingredient. This recipe shows us that every part of the cheese can be used, even the rind!
Nutritional Advice
This recipe provides a good source of antioxidants from the radicchio, dietary fibre from the pasta, protein from the cheese, and omega 3 fatty acids from the walnuts and olive oil.
Environmental Advice
Moderate the quantity of dairy products.
Animal products usually have a higher environmental impact than plants, although fresh cheese and eggs are more sustainable than meat. Fresh cheese, such as ricotta, is a good source of protein and when eaten in moderation, is part of a healthy and sustainable diet.
