Spinach Pesto

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Ingredients

4 servings

400 g
6
100 g
10 Tagliatelle
Heads of chicory
Walnuts
Sun-dried tomatoes 200 ml
3 TLB sp
5 TLB sp
2 tea sp
1 Orange juice
Balsamic vinegar
Olive oil
Chili flakes
Red onion

Prep

10 min

1. Cut chicory into quarters and remove the core (to reduce bitterness)
2. Cut onion into halve rings
3. Cut sun-dried tomatoes into strips
4. Pre-heat oven to 200°C

Cook

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

Cook pasta

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.