Linguine with grilled radicchio and endive, toasted walnuts, and vinaigrette with Roquefort – 14 July 2012

I don’t remember why I decided on this pasta, but it’s an old favorite and was very enjoyable.

It’s from Weber’s Art of the Grill, a perfectly fantastic recipe book, and remarkably, is totally veggie. You grill halved endive and quartered radicchio, oil brushed, on medium and covered, so they cook well, then slice crosswise into 1/4″ to 1/2″ slices. Toast walnut pieces in a pan. Mix walnut oil and red wine vinegar, then mash in a considerable amount of a good Roquefort. Chop parsley. IOW, easy. Boil the linguine, then return to the pan (b/c it’s hot, and you need that) and toss with the Roquefort vinaigrette, then mix in the veggies, walnuts, and parsley, and serve in heated dishes. That’s it.

I invited R to stay for dinner since he was here late for a project, and he really enjoyed the pasta. D opened our house wine, a Cotes du Ventoux from Chateau Saint-Sauveur, now for no imaginable reason titles “Cuvee Passion,” and we each had a glass of that for “cooking wine” (wine to drink while cooking). He chose the Brutocao Zinfandel, 2008, for dinner, and it was a remarkably good match with the dinner. Especially since we got it for $9.99 at Grocery Outlet.

This entry was posted in Meatless, Pasta and tagged , , , , , , , . Bookmark the permalink.

1 Response to Linguine with grilled radicchio and endive, toasted walnuts, and vinaigrette with Roquefort – 14 July 2012

  1. Sarah says:

    This looks really tasty. Do you have a recipe to share? I would definitely want to try this!

    -Sarah
    http://roadtoanrd.wordpress.com/

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