After-work penny with radicchio

Name: After-work penny with radicchio
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 100 g Radicchio; 3 Stem(s) Thyme; 1 Organic Orange; 1 Onion; 1 Garlic clove; 400 g short noodles; 4 TABLESPOONS Olive oil; 80 g black olives (without stone); 4 TABLESPOONS Hazelnut flakes

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
100 g Radicchio
3 Stem(s) Thyme
1 Organic Orange
1 Onion
1 Garlic clove
400 g short noodles
4 TABLESPOONS Olive oil
80 g black olives (without stone)
4 TABLESPOONS Hazelnut flakes

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean, wash and cut the salad into strips. Wash thyme, pluck leaves. Wash and dry the orange, rub the skin thinly. Squeeze the orange.
2
Peel and chop onion and garlic.
3
Cook the pasta in salted water according to the instructions on the packet. Fry onion and garlic in hot oil. Add orange juice, zest, thyme, olives, nuts and salad, bring to the boil. Season with salt and pepper.
4
Drain the pasta and mix with the salad mix.