Penne with chicory and nut pesto

Name: Penne with chicory and nut pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Nuts (e.g. walnuts and hazelnuts); 1 Garlic clove; 1 potty Basil; 2-3 stem(s) Thyme; 1/2 bunch flat leaf parsley; 50 g Parmesan cheese; 100 ml + 1 tablespoon of olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Penne noodles; 2 pistons Chicory; 75 g Sugar; 1/8 l Vegetable broth (instant)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Nuts (e.g. walnuts and hazelnuts)
1 Garlic clove
1 potty Basil
2-3 stem(s) Thyme
1/2 bunch flat leaf parsley
50 g Parmesan cheese
100 ml + 1 tablespoon of olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Penne noodles
2 pistons Chicory
75 g Sugar
1/8 l Vegetable broth (instant)

Directions

1
Roughly chop the nuts. Peel garlic and chop coarsely. Wash the herbs, dab dry and chop coarsely, except for a little bit for garnishing. Grate parmesan. Grind garlic, parmesan, chopped herbs and nuts finely in the universal chopper, except for 1 tablespoon.
2
Slowly add 100 ml oil. Season pesto with salt and pepper. Cook pasta in boiling salted water for about 10 minutes. Clean and wash the chicory and cut lengthwise into quarters. Caramelise the sugar in a pan.
3
Deglaze with broth. Add the chicory and toss for approx. 5 minutes, turning. Heat 1 tablespoon of oil in a pan. Fry the chicory for about 5 minutes, turning it over. Mix with drained pasta and pesto.
4
Sprinkle the rest of the nuts on top. Garnish with remaining herbs.