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Tagliatelle with Chicory & Walnuts | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Cremig, nussig und in nur 20 Minuten auf dem Tisch: Zarte Tagliatelle treffen auf in Olivenöl sanft gebratenen Chicorée, samtigen Ricotta und knackig geröstete Walnüsse. Ein blitzschneller italienischer Feierabend-Klassiker voller Geschmack.
Preparation method
Preparation
Bring a large pot of water to a boil and salt generously. Cook the tagliatelle in it according to package instructions until al dente. Before draining, scoop out about 100 ml of starchy pasta water and set aside.
While the pasta is cooking, wash the chicory, cut out the bitter core in a wedge shape, and slice the leaves crosswise into strips about 1 cm wide. Finely chop the garlic. Roughly chop the walnuts.
Cooking & Sauce
Toast the chopped walnuts in a large pan without oil over medium heat for 2 to 3 minutes until golden brown and fragrant. Remove from the pan and let cool briefly.
Chef's tip
Tip against bitterness: Searing briefly and combining creamy ricotta, bright lemon juice, and nutty walnuts harmoniously softens the chicory's natural bitterness.
Variation idea: For an even more aromatic flavor, you can add a sprig of fresh thyme to the pan while searing the chicory.
75 min
Under an hour
