Go Back

Cavolo Nero and Chestnut Tagliatelle With Lemon and Fresh Chicory

Print Recipe
A delicious and fresh winter pasta. The crunchy chicory delights amongst the smooth sauce. Tastes as good cold as it does hot.
Course Main Course
Cuisine Italian
Diet Vegan, Vegetarian
Keyword cabbage pasta recipes, Chestnut pasta, chestnut pasta recipes, chicory recipes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4
Calories 514

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.

Nutrition

Calories: 514kcal | Carbohydrates: 68g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 452mg | Potassium: 884mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5733IU | Vitamin C: 18mg | Calcium: 201mg | Iron: 3mg