This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you’re not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.
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|Serving Size: 1 recipe (1318g)|
|Recipe Makes: 1|
|Calories from Fat: 137 (50%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 301.2mg||10 %|
|Potassium 2056.2mg||54 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 24.4g|
|Protein 9.7g||14 %|
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Calories per serving: 276
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