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Title: Farfalle with Sautéed Radicchio, Fennel, and Toasted Walnuts

1/4 C olive oil
3 - large cloves garlic, minced
6 - scallions, chopped
2 - medium heads radicchio, cored, rinsed, and drained, cut lengthwise into strips
1 - medium fennel bulb, trimmed, cut crosswise into slices, feathery leaves reserved
0 - salt and pepper to taste
12 oz. farfalle
4 T coarsely chopped walnuts, toasted

In a large deep-sided nonstick skillet with a lid, heat the oil over medium heat. Add the garlic and the white parts of the scallions; cook, stirring, until just softened, about 2 minutes. Add the radicchio, fennel, salt, and pepper; reduce the heat to low. Cover and cook, stirring often, until the radicchio is slightly wilted and beginning to turn brown and the fennel is crisp-tender, 10-15 minutes.

Cook the pasta in boiling salted water according to package directions. Drain well and return to the cooking pot. Add the radicchio-fennel mixture and the reserved scallion greens and fennel leaves; toss well to combine. Serve at once, sprinkled with the walnuts.

From Mediterranean Vegan Kitchen
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