They’re called radiatori because they look like little radiators! I hope that pleases you as much as it does me. They’re also the perfect shape for grabbing onto a crumbly ‘sauce’ like this one, or a more traditional pesto. This smoosh of toasted walnuts, anchovies, breadcrumbs, garlic, parsley and lemon bound with olive oil makes a luxurious, wintry pasta sauce and also an excellent stuffing for fish on the BBQ – particularly mackerel.
I’ve served it on a swirl of fluffy ricotta (given a little more sharpness with natural yoghurt) so there’s a lovely hot-cold contrast going on and the cheese brings some creaminess. Serve with purple sprouting broccoli, chilli flakes and a flurry of Parmesan shavings for a pasta dish that will bust through any amount of miserable, drizzly weather.
Radiatori with Walnuts, Ricotta and Broccoli Recipe
Serves 2 very generously (i.e. greedily)
For the pesto
Makes enough for 6-8 servings of pasta (keep leftovers in a jar in the fridge, covered in olive oil)
200g walnuts, toasted in a dry pan
80g wholemeal breadcrumbs (or regular white crumbs)
4 cloves garlic
12 anchovy fillets
Handful parsley leaves
2-3 tablespoons lemon juice
300g radiatori (I bought mine in Sainsbury’s!)
Large handful purple sprouting broccoli
Heaped tablespoon natural yoghurt
Make the pesto by blitzing the walnuts in a blender until finely chopped but stop before they turn to a powder/paste. Mix with the breadcrumbs. Bash the garlic and anchovies to a paste in a pestle and mortar and mix with the breadcrumbs, parsley and lemon juice. Add a slug of olive oil until you’ve got a pesto-ish mixture.
Cook the pasta until al dente, reserving a little pasta water. Cook the broccoli until al dente and drain – not long just a few minutes.
Gently whip the ricotta and yoghurt together and divide between two large bowls. When the pasta is cooked lob in as much ‘pesto’ as you like and stir with a little of the pasta water to loosen. Crumble extra ‘pesto’ on top. Serve on the ricotta with the broccoli, Parmesan and chilli flakes.