Pasta Integrale con Fagioli Bianchi, Pomodorina e Radicchio

Bring a large pot of salted water to a rolling boil.

Drop in the whole-wheat pasta and cook until al dente, about 8-9 minutes.

While the pasta cooks, heat a heavy-bottomed skillet over medium heat.

Add the prosciutto small bites and render until the edges are crisp and golden.

Add the minced garlic and sauté for 30 seconds until fragrant—do not let it brown.

Toss in the white beans and a splash of reserved pasta water to create a silky emulsion.

Fold in the shredded radicchio just until it wilts, retaining a slight bite.

Drain the pasta, reserving a few tablespoons of the cooking liquid, and toss directly into the skillet with the bean and prosciutto mixture.

Stir vigorously over low heat to coat the strands, seasoning with a fresh turn of black pepper.

Plate immediately, garnishing with a final shred of fresh radicchio for color and crunch.