Pestonudeln mit Spinat

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Zutaten

4 Portionen

400 g
6
100 g
10 Tagliatelle
Chicorée
Walnüsse
Sun-dried tomatoes 200 ml
3 TLB sp
5 TLB sp
2 TL
1 Orange juice
Balsamico-Essig
Olivenöl
Chili flakes
Rote Zwiebel

Vorbereitung

10 min

1. Chicorée vierteln und den Kern entfernen (damit er weniger bitter ist)
2. Cut onion into halve rings
3. Getrocknete Tomaten in kleine Streifen schneiden
4. Backofen auf 200°C vorheizen

Kochen

20 min

On an oven tray, spread the chicory, onion rings, walnuts, and sundried tomatoes. Drizzle with half of the olive oil.

Season with salt & pepper to taste. Bake for 20 minutes. If you use sundried tomatoes that are not stored in oil, add them after 10 minutes. ~20 min at 200°C

In the meantime, in a bowl, mix orange juice, balsamic vinegar, chilli flakes and the rest of the olive oil.

season with salt & pepper to taste ~2 min

Nudeln kochen

When it’s al dente and almost ready, drain and put back in the pan ~7 min

Add the orange juice mix

Stir and heat through ~2 min

Serve tagliatelle with roasted chicory mix on top.