• Recipes
• Second course
• Pasta and macaroni
• Pasta with gorgonzola, radicchio, walnuts, and orange

From Colu Henry's <em><a href="https://www.amazon.com/Back-Pocket-Pasta-Inspired-Dinners/dp/0553459740/ref=sr_1_1?ie=UTF8&qid=1512577859&sr=8-1&keywords=back+pocket+pasta">Back Pocket Pasta</a></em> <br /> <br />This dish comes together so quickly and is so delicious. If you're up for a search—and you probably won't have to look too hard—try to find Treviso, which is what Colu suggests, and which is in season right now. I found it at Whole Foods Market. I like how it holds its shape a bit better than radicchio, and I prefer its milder flavor. Radicchio is fine, too, of course, but the times I've made this with Treviso, I've especially loved it. <br /> <br />Quantity of radicchio: You'll need about a pound, so depending on the size of your heads of radicchio, you may need more than one. I used two small heads, each weighing about 9 oz. If you can't find radicchio, you can use other bitter greens such as escarole in its place. <br /> <br />Pasta: This is a dish that my husband and I gobble up, but that my children don't go for (yet!). Because of this, I cook a half pound of pasta instead — it yields plenty of food for the two of us; I would say it serves 3 comfortably — and it's especially saucy and vegetable-loaded this way. You can use any shape of pasta you like. I love the pipettes. <br /> <br />One final note: This is going to sound silly, but to get a better photo, after I sautéed the radicchio, I scooped it out, and melted the cheese separately, then folded in the pasta and other ingredients and then the radicchio in last minute just before snapping a photo. I really wanted the photo to look more appetizing, because I love this dish and want people to make it. When the radicchio melts with the sauce, it turns the sauce more purply. It all tastes exactly the same, but for enticement purposes, I used a little trickery ... just this once!

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