Preparation time: 25 min.
Recommended wine: Lison Pramaggiore Tocai (Veneto)
1- Cook the pasta until it is "al dente" in boiling salted water. In the meantime, prepare the sauce: wash the radicchio, removing any damaged leaves and part of the stalk, and cut into thin wedges.
2- Remove the green part and the root from the spring onions, cut into thin slices and fry on a low heat in a pan with some oil; add the radicchio and continue cooking for 4-5 minutes.
3- Drain the pasta, add first the cheese and then the radicchio, blend together well and serve.