Cavolo Nero and Chestnut Tagliatelle With Lemon and Fresh Chicory
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.
Cavolo Nero and Chestnut Tagliatelle With Lemon and Fresh Chicory
A delicious and fresh winter pasta. The crunchy chicory delights amongst the smooth sauce. Tastes as good cold as it does hot.
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 20.50 KM in a modern car.
How do I calculate this?Ingredients
- 300 g Tagliatelle
- 2 Heads Chicory
- 1 Tablespoon Olive Oil
- 1/2 Lemon
- 1 Serving Chestnut Pesto (recipe here)
Instructions
- Make the pesto as per the recipe.
- 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.