Pasta with Chicory Pesto

Name: Pasta with Chicory Pesto
Total time: 1200 s
Yield: 1 serving
Ingredients: 3 1/2 oz chicory leaves (about 100 grams); 2 3/4 oz short pasta, such as mafaldine (about 80 grams); 2 tablespoons mixed seeds (such as sunflower, flax, chia, and poppy); 1 heaping tablespoon extra virgin olive oil; Grated lemon zest; Anchovy essence (optional)

Flavia Giordano @flavia

Malmo, Skåne, Svezia

A different kind of pesto, made with chicory, perfect for those who enjoy bitter flavors. Instead of nuts, I used a mix of seeds: sunflower, flax, chia, and poppy. To finish, add a few drops of anchovy essence and a sprinkle of grated lemon zest.

Flavia Giordano @flavia

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Ingredients

20 minutes

1 serving

3 1/2 ozchicory leaves (about 100 grams)
2 3/4 ozshort pasta, such as mafaldine (about 80 grams)
2 tablespoonsmixed seeds (such as sunflower, flax, chia, and poppy)
1heaping tablespoon extra virgin olive oil
Grated lemon zest
Anchovy essence (optional)

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Steps

20 minutes

1

Thoroughly clean the chicory leaves, cut them into large pieces, and blanch them for a few minutes in a pot of boiling water. Use a slotted spoon to transfer the leaves to a tall container. Cook the pasta in the same water used for the chicory.
2

Using an immersion blender, blend the chicory with the seeds and olive oil until you have a creamy pesto.
3

Drain the pasta while still al dente and quickly toss it with the pesto. Serve with a sprinkle of seeds, grated lemon zest, and, if you like, a few drops of anchovy essence.