Gorgeous magenta hues make this dish a beauty—as does the flavor, a sophisticated blend of slightly bitter notes from radicchio, tart-sweet flavor from pickled raisins, and nuttiness from cheese and walnuts. We call for chickpea-based pasta, which we love for its mild flavor; you can use another legume-based pasta or whole-grain noodles if you prefer.
6 tablespoons apple cider vinegar
2 tablespoons water
1/4 cup golden raisins
4 ounces uncooked chickpea linguine (such as Banza)
1 small (1 1/2-lb.) head red cabbage
8 ounces radicchio (about 1 1/2 heads)
1/4 cup olive oil, divided
1 medium-size red onion (about 10 oz.), cut into 8 wedges
Bring apple cider vinegar and 2 tablespoons water to a boil in a small saucepan over high. Add raisins; boil 1 minute. Remove from heat; cool to room temperature. Drain.
Cook pasta according to package directions; drain and place in a large bowl.
Cut cabbage in half lengthwise (reserve 1 half for another use). Cut remaining half into 2 equal wedges. Cut whole head radicchio in half.
Heat a large cast-iron skillet over high. Add 1 tablespoon oil; swirl to coat. Add cabbage and radicchio, cut sides down, and cook until well charred, about 5 minutes. Remove radicchio from skillet. Turn cabbage wedges; cook until well charred, about 5 minutes. Remove from skillet.
Add 1 tablespoon oil to skillet; swirl to coat. Add onion wedges, cut sides down, and cook until well charred, about 4 minutes. Carefully turn wedges; cook until well charred, about 4 minutes. Remove from skillet.
Cut cabbage and radicchio crosswise into slices; separate onion wedges into “petals.” Add cabbage, radicchio, onion, balsamic vinegar, salt, pepper, and remaining 2 tablespoons oil to pasta; toss well to combine. Top each serving evenly with nuts, cheese, and pickled raisins.
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