Linguine with Carrots & Blistered Grapes

Serves 4

10g dried barberries (you can also

use chopped dried sour cherries) 1 rosemary sprig

1 garlic clove

½ red onion

200g carrots (we used both

purple and orange varieties) 450g linguine (or any other

long pasta variety)

7 tbsp olive oil

150g small, seedless red grapes ½ head radicchio

4 tbsp lemon juice Place the barberries in a small bowl and cover with water. Allow to soak. Remove the rosemary leaves from the sprig, chop finely. Peel the garlic and onion. Mince the garlic and finely chop the onion. Peel the carrots and cut into slices.

Cook the pasta in salted water, according to the packet instructions. Meanwhile, heat 2 tablespoons of the oil in a pan. Cook the grapes over medium heat until they start bursting or shrivelling. Add the rosemary, garlic, onion and carrots. Cook for another 3-5 minutes, so the carrots are still firm to the bite. Remove from the heat and set aside. Slice the radicchio into thick strips. Drain the barberries.

Drain the pasta with a sieve and keep 4 tablespoons of the cooking water. Add the pasta, cooking water, lemon juice and remaining oil to the pan with the vegetables and toss together. Mix in the radicchio and barberries. Season with salt and pepper. Divide among plates and serve.