Pasta with Chicory and Pear
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 chicory
- 0.5 ½ onion (s), red
- 0.5 clove ½ garlic
- 1 pear (s)
- 20 g parmesan cheese
- some walnuts, optional
- 2 tablespoon olive oil
- 100 g spahetti
- Salt and pepper, freshly ground
- some cane sugar, brown
- some balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Boil the pasta in salted water until al dente, drain and drain.
- Halve the chicory and cut out the stalk. Cut the leaves into fine strips. Peel the onion and garlic, cut the onion into thin wedges and the garlic into small slices. Peel and core the pear and cut into thin wedges. Roughly chop the walnuts and briefly toast them in a pan without fat, then let them cool.
- Sweat the onions and garlic in oil until translucent. Add the chicory, pears and walnuts and fry with them. Add a little cane sugar and let everything caramelize lightly. Add the pasta to the pan, mix in the parmesan and season to taste with salt, pepper and balsamic vinegar.
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