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Radicchio Feta and Chilli Pasta

"Most nights we prepare dinners that we share with our kids, which works well as they are pretty adventurous with their eating. Even so, sometimes it’s nice to feed them fish fingers and put them down before taking time to make something that suits a more grown up palette. This pasta idea is the result of craving things that only adults typically like – bitter radicchio, lots of chilli and garlic, and crushed nuts. That’s why I call it … Grown Up Pasta! " - Vanessa Egli.

Pictured: Radicchio Feta and Chilli Pasta

1 small radicchio, stemmed and sliced into ribbons
1 brown onion, finely diced
3 cloves garlic
Fresh chopped chilli to taste
2 grated zucchini
12 cherry tomatoes, halved
Handful chopped continental parsley and/or coriander
Balsamic vinegar and sea salt to taste
1 tbsp tomato paste
Handful toasted and chopped pistachios
Fresh goat’s feta cheese, or soft goat's cheese

Fry off the onion, garlic and chilli until just starting to be translucent.

Very simple method … in a large, deep fry pan with a fitting lid - add the ingredients over the onion in layers; first the radicchio, then zucchini, then cherry tomatoes, then herbs. It will be a large mound. Sprinkle with salt and a generous splash of balsamic vinegar.

Press a lid over the whole mound it and leave it sweating over medium heat for around 5 minutes until everything is soft. The zucchini may throw out a lot of water, in which case I squeeze some tomato puree into the liquid to thicken it a little. In general, you don’t need to add liquid to this dish, it’s meant to create a dry sauce.

Once it looks soft and the colours are vibrant, give it a quick stir through.

Plate up, serving the sauce over thick spaghetti or any pasta you like, and sprinkle with nuts and feta cheese.

Drizzle with oil if you like.

Serves 4

Pictured: Cooking Radicchio Feta and Chilli Pasta