Linguine with Radicchio and Speck

Serves 8

Ingredients

185 gr Okanagan Falls Fresh Goat Cheese, Crumbled
⅓ cup Toasted Pine Nuts
4 tbsp. Unsalted Butter
8L Water
1 ½ tbsp. Salt

Instructions

1. Prepare the radicchio by removing any outer leaves. Cut each head in half and discard the cores. Cut the radicchio crosswise in ½ inch pieces.

2. Heat olive oil in a large frying pan. Add the speck until it becomes crispy. Add the radicchio and vinegar. Cover with a lid and cook until the leaves have wilted. Remove the lid and continue cooking until all liquid has reduced by half. Remove from heat and add in the butter.

3. Bring water to a boil in a large pot. Add the salt and the linguine and cook until the pasta becomes al dente. Drain well.

4. In a large serving bowl, gently toss to combine the linguine with the pancetta mixture, salt, and goat cheese. Top with pine nuts and serve.