We’ve been waiting a long time to tackle the recipes from Scott Conant’s Scarpetta Cookbook. But before we dive head-first into the pasta, let’s start with a classic Italian-inspired salad of bitter radicchio in a creamy-savory pine nut dressing. We’re not barbarians, after all. “As much as I love spaghetti, I do more than just make pasta,” he says.

Check out our recent interview with Conant for more from one of our favorite celebrity chefs.

Reprinted with permission from The Scarpetta Cookbook