Reginette pasta with red chicory, a different pasta dish than usual: this exquisite reginette are embellished with pieces of red chicory, lemon juice, olives and garlic.
Ingredients
Main course For 4 people
250 g of red chicory
½ lemon
3 cloves of garlic
10 Greek olives
400 g of reginette pasta
salt
4 tablespoons of olive oil
pepper
How to proceed reginette pasta with red chicory
Preparation: approx. 20 minutes
Halve the head of chicorino and deprive it of the hardcore. Cut the leaves into 1 cm wide strips. Squeeze the lemon. Cut the garlic into thin slices. Pass the olives under cold water, drain them, pit them and cut them into small pieces.
Cook the pasta al dente in salted water. Drain and drain well. Meanwhile, heat the oil in a large pan and let the garlic dry. Add the chicory and olives and cook briefly. Drizzle with lemon juice and add the pasta. Mix thoroughly and season with salt and pepper.
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