This recipe is courtesy of Elena Zeller and has been adapted from Bon Appetit

It's a great way to use pesto made from last week's basil as well as this week's radicchio and white onions!

8 ounces of pasta of your choice
4 cups thinly sliced white bulb onion
1 small head radicchio thinly sliced
¼ to ½ cup homemade pesto
grated parmesan

Cook pasta al dente according to package directions.

Heat 1 tablespoon olive oil in skillet over medium high heat and add onion.  Season with salt and pepper and cook onion until soft and translucent, about 10 minutes.  Turn off heat and add radicchio and pesto, to taste.  Add extra parmesan as garnish and toss with pasta.  

Leftovers also go well in omelets.