Pasta Integrale con Fagioli Bianchi, Radicchio e Prosciutto

Bring a large pot of salted water to a rolling boil. Add the whole-wheat pasta and cook until al dente, about 8-10 minutes.

While the pasta cooks, heat half the olive oil in a wide skillet over medium heat. Add the sliced radicchio and sauté until just wilted and the edges begin to caramelize, about 3 minutes.

Stir in the cooked white beans and a splash of pasta water to create a light emulsion. Toss in the torn prosciutto and cook for another minute until the fat just begins to render and become translucent.

Drain the pasta, reserving a small amount of starchy water, and toss directly into the skillet with the beans and radicchio.

Finish with the remaining olive oil, a heavy crack of black pepper, and a squeeze of lemon juice if desired. Toss vigorously over medium heat until the pasta is coated in a glossy, light sauce. Serve immediately in a warm bowl.