Vegetables Recipes - Belgian Pasta Speciality

Ingredients

• 225 g/8 oz/1 cup whole wheat penne

• 120 ml/4 fl oz/1/2 cup olive oil

• 1 bunch of spring onions (scallions), chopped

• 2 heads chicory (Belgian endive)

• 200 g/7 oz/1 small can pimientos, drained and cut into thin strips

• 50 g/2 oz mushrooms, sliced

• 1 garlic clove, crushed

• 10 ml/2 tsp capers, chopped

• Salt and freshly ground black pepper

• 75 g/3 oz Leerdammer or Emmental (Swiss) cheese, grated

• Grated Parmesan cheese

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Method:

1. Cook the pasta in plenty of boiling salted water until just tender. Drain.

2. Meanwhile, heat half the oil in a saucepan. Add the onions and cook gently for 3 minutes, stirring.

3. Cut out a cone-shaped core from the base of each head of chicory then shred the leaves. Add to the onions and toss for 1 minute.

4. Add the remaining oil and all the ingredients except the cheeses and cook, stirring occasionally for about 5 minutes until the chicory is just tender.

5. Mix in the pasta and toss well over a gentle heat. Add the Leerdammer or Emmental and toss again until just melting.

6. Spoon on to plates and serve with grated Parmesan.