Whole-Wheat Trenette with Braised White Beans, Radicchio, and Garlic-Lemon Gremolata

Bring a large pot of salted water to a rolling boil. Drop the whole-wheat trenette and cook until al dente—the pasta should have a firm, satisfying chew.

While the pasta cooks, heat the olive oil in a wide sauté pan over medium heat. Add the minced garlic and sauté until fragrant and just turning golden. Add the pre-cooked white beans and a splash of pasta water, simmering gently to create a light, starchy emulsion.

Roughly chop the radicchio into ribbons and toss them into the pan, allowing them to wilt slightly until they turn a vibrant, deep magenta. Finely slice the prosciutto and fold it into the mixture just long enough to warm through.

Drain the pasta, reserving a quarter-cup of the starchy cooking water. Toss the pasta directly into the pan with the beans and radicchio, adding the reserved water as needed to coat the strands. Finish with a squeeze of fresh lemon juice and a pinch of black pepper. Serve immediately in a warm bowl, ensuring the prosciutto is evenly distributed throughout.