1 lb penne or other favorite pasta
1/4 Cup Roasted Almond Oil
2 heads radicchio, cored and cut into 1″ ribbons
1/3 Cup fresh shallots, finely chopped
3/4 Cup coarsely-chopped walnuts
1/2 tsp Hawaiian Black Salt
1/2 t fresh ground pepper
5 oz mild gorgonzola, crumbled
4 Tbsp fresh flat-leaf parsley,chopped for garnish
Roasted Almond Oil to finish
Fill a 6-qt stock pot 2/3 full with water, and bring to a rolling boil. Cook penne according to directions on the package. Drain cooked pasta, being careful to reserve 1 Cup of the cooking liquid.
In a large skillet or Dutch oven, toss the radicchio and shallots in 1/4 Cup almond oil, sautéeing mixture over medium heat for 3 minutes. Add 1/2 Cup of the reserved pasta-cooking liquid to the pan, along with the chopped walnuts. Continue to heat and stir the mixture for about 5 minutes, or until the liquid is almost evaporated.
Add the cooked, drained pasta to the skillet with the remaining 1/2 Cup of the reserved liquid, black salt and pepper. Add cheese, tossing lightly until cheese is almost melted and pasta is well-coated.
Drizzle with almond oil, garnish with fresh parsley, and serve.