A black bowl filled with frilly strands of pasta, purple radicchio leaves and shavings of parmesan cheese

Truffle pasta mafalde

Name: Truffle pasta mafalde
Total time: 20 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil plus a drizzle; 1 lemon ½ juiced; 1 large or 2 small radicchio cut into thin wedges through the stem; 400g mafalde (or other wide pasta); 165g jar Belazu Truffle & Artichoke Pesto; 25g parmesan (or vegetarian alternative) peeled into strips; truffle oil to serve (optional)

Anna Glover

Published: December 13, 2021 at 11:37 AM

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Serves 4

Easy

Total time: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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Using a showstopping pasta, such as wide-ribboned mafalde, with colourful radicchio and a quality pesto makes this dish much more than the sum of its parts

Vegetarian

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Alternatives

Complete the dish

Make this truffle pasta mafalde, then check out our mushroom pasta, pasta alla norma, vegan cacio e pepe and more vegetarian pasta recipes.

Ingredients

Nutrition

2 tbsp olive oil

plus a drizzle
1 lemon

½ juiced
1 large or 2 small radicchio

cut into thin wedges through the stem
400g mafalde (or other wide pasta)
165g jar Belazu Truffle & Artichoke Pesto
25g parmesan (or vegetarian alternative)

peeled into strips
truffle oil

to serve (optional)

Nutrition: per serving

kcal537

low
fat23.8g
saturates4.4g
carbs60.4g
sugars1.2g
fibre6.3g
protein17.2g
salt1.5g

Method

step 1

Heat the grill to medium-high. Whisk 2 tbsp of oil with the lemon juice and a pinch each of salt and sugar. Toss the radicchio wedges through the dressing to coat. Transfer to a shallow tray, along with the remaining lemon half, cut-side up, and grill for 10-12 minutes or until softened and lightly charred, and the stems are tender when pierced.
step 2

Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes or until al dente. Drain, reserving a cupful of the cooking water, then tip the pasta back into the warm pan. Stir in the Belazu Truffle & Artichoke Pesto, season well, and add a splash of the reserved water, if needed, to loosen the sauce and coat the pasta. Fold in the radicchio and divide between warmed bowls or serve on a large platter. Squeeze over some of the charred lemon and cut into wedges to serve alongside. Scatter with the parmesan shavings and a drizzle of truffle oil, if you like.

Try more vegetarian pasta recipes

Authors

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Anna GloverSenior food editor

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A star rating of 5 out of 5.2 ratings

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