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)

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

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)

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.