Bigoli With Radicchio Pesto With Morlacco Del Grappa

Preparation:

Preparation: Chop the shallot and brown it in a pan with a drizzle of extra virgin olive oil. Add the radicchio cut into thin strips and the coarsely chopped almonds. Season with salt and pepper. Cook the bigoli in plenty of salted water. Drain them al dente and sauté them in the pan with the pesto, adding the parmesan and a ladle of the pasta cooking water. Serve with radicchio and raw almonds. Finish with flakes of morlacco and chopped parsley.