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.