Caramelised Chicory Tagliatelle | Italian Pasta with Walnuts

Toast the roughly chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside to cool. Wash the chicory, cut lengthwise into quarters or thick slices, and finely chop the garlic.

Bring a generous amount of salted water to a boil in a large pot and cook the tagliatelle until al dente according to the package instructions. Before draining, reserve a small cup of the pasta cooking water (approx. 100 ml).

In a deep pan, heat 2 tablespoons of extra virgin olive oil with 15 g of butter. Lay the chicory slices cut-side down and fry for 3-4 minutes per side until nicely caramelised with a golden-brown crust. Season with salt and pepper, add the finely chopped garlic, and sauté for another half a minute, making sure the garlic does not burn.