Cavolo Nero and Chestnut Tagliatelle With Lemon and Fresh Chicory

Serves: 4

A delicious and fresh winter pasta. The crunchy chicory delights amongst the smooth sauce. Tastes as good cold as it does hot.

When To Eat

We recommend eating this dish from December to late March. All of the ingredients used in this dish will be in season for the UK then.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Taglitelli 300g 0.489
Chicory 2 heads 0.15
Olive Oil 1 Tablespoon 0.07
Lemon 1/2 0.045

For the Pesto see ingredient list and method here it adds an additional 1.07 kg CO2e to the ingredients total.

This meal is around 84% less polluting than the average UK meal.

  • Eating this recipe will save around 2.48 kg CO2e per person.
  • That's equivalent to the emissions produced driving 20.5km in a modern car.


  • Make the pesto as per the recipe here.
  • Juice and zest the lemon. Cut the chicory lengthways and then finely slice. Mix the lemon zest and juice with the oil and some rock salt. Combine the oil and the chicory in a bowl, evenly coating the slices. Leave to stand for around 15 minutes.
  • Whilst the chicory is resting, cook the taglitelli until aldente in salted water.
  • Drain the pasta leaving a little of the cooking water in the pan. Return the pasta to the pan and mix in the pesto.
  • Serve the pasta in deep bowls with the chicory spooned over the top.
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