Fresh pasta with chicory and gorgonzola

Fresh pasta with chicory and gorgonzola

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  • 2 to 3
  • Easy
  • 10 minutes
  • 10 minutes
  • Zonnebloem Pinotage 2008


  • 1/3 cup olive oil
  • 1 clove garlic, peeled
  • 2-3 heads chicory, thinly sliced lengthways
  • Sea salt and freshly ground black pepper
  • 100-150 g Gorgonzola, crumbled
  • 250 g fresh tagliolini, cooked until al dente
  • A handful of rocket leaves

Cooking Instructions

In a pan over a medium to low heat, gently warm the oil with the garlic until the latter turns golden. Remove the garlic and add the chicory. Sauté for a few minutes until tender crisp.

Season to taste, then add the cheese. Toss the chicory-cheese mixture with the hot, just-cooked pasta, check seasoning, add a few tufts of rocket and serve immediately.

Cook’s notes: If necessary, loosen the dish with a little of the pasta water or vegetable stock or add a drizzle of olive oil. For a richer sauce, warm the cheese with a dash of cream before adding it. Add shredded ham or thinly sliced raw tuna along with the cheese.

Per serving: 3825.3 kJ, 39.4 g protein, 54.5 g fat, 70 g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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