Almond And Radicchio Tagliatelle

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Washington Post


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8 ounces dried tagliatelle

3 1/2 ounces dry-roasted almonds

1 handful pitted black olives

1 large clove garlic

1 head (1/2 to 3/4 pound) radicchio (may substitute stemmed/ribbed chard leaves)

1/4 cup olive oil

2 teaspoons ground turmeric

Freshly ground black pepper

1/4 cup chunk Parmigiano-Reggiano cheese

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