Pasta with Red Chicory and Walnut Pesto
4.5
This pasta dish has a bold character inspired by the culinary traditions of Northern Italy, where the pleasantly bitter taste of red chicory meets the rich, creamy flavor of walnuts. Combining the distinctive taste of red chicory pesto with the satisfying texture of pasta, this recipe celebrates the balance between rustic flavors and a delicate nutty note. Ideal for anyone looking for a simple yet original meal, it showcases how a few carefully chosen ingredients can create a dish full of character. Every bite evokes the flavors of the Italian countryside and the traditional art of making the most of seasonal ingredients
Yield:
2 servings
Total time:
15 min
Preparation time:
5 min
Cooking time:
10 min
Difficulty:
Cost:
Tools:
Stove, Pan
Weight per serving:
170 g
Energy:
635 Kcal
Carbohydrates:
67 g
Fats:
33 g
Proteins:
19 g
Rugby:
55 min
Allergens:
Gluten, Milk, Tree nuts
Diet:
Vegetarian
Pairing:
Falanghina
Occasion:
Family dinner
Ingredients
Portions for 2 servings
2
Method
It takes 3 steps in 15 min
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat it briefly in a pan with a tablespoon of water to restore the pesto's creamy consistency.
Cost
This recipe uses readily available, affordable ingredients. The combination of pasta and red chicory and walnut pesto makes it a convenient and budget-friendly meal
Health
This dish combines carbohydrates from pasta with the walnuts contained in the pesto, which provide unsaturated fats. Red chicory also contributes fiber and naturally occurring plant compounds. A portion of 90 g of dry pasta per person can be a suitable basis for a filling meal, depending on individual energy needs and the amount of pesto used
Author
Editorial staff - Luca M.
4.5
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