Recipe

Radicchio is not so common while it is such a delicious vegetable. Raw but certainly also smothered like in this pasta. Nicely ‘lit up’ with lemon zest and balsamic vinegar. And made ‘earthy’ again with the pine nuts. A feast. A nice quick lunch dish or just nice for the evening meal… All is fine.

This is where all the great earthy flavors come together. Mushrooms, palm cabbage, hazelnuts. With the counterpart of the fresh lemon and white wine. We often bring a meal to an elderly sweet man, Jos. He said this risotto is my favorite. Well, all is said with this one.

Spinach is my favorite. Lentils are my favorite. I love mustard. Well, that translates into a win win win for me with this dish. It is tasteful. It is outspoken. It’s ready in a jiffy. I would serve it with a delicious thick toasted slice of bread with fried garlic on it.

Well well well, one can use pesto for just about everything, right? For me, it’s the same as with hummus. A daily companion. On toast. In salads. Mixed in some vegetables. Or just a spoon of it, just like that. Because it’s so good. I made this variant with palm cabbage after I was inspired by Penny. And then of course it got me going à la Damaris style.