Rigatoni with Chicory & Walnuts | Delicate Autumn Delight

Thoroughly wash the chicory, cut out the bitter core in a wedge shape, and quarter the heads lengthwise or cut into bite-sized strips. Peel and finely chop the garlic cloves.

Roughly chop the walnut kernels and toast them in a dry pan without fat over medium heat for about 2–3 minutes until fragrant (alternatively, toast briefly in the oven at 180 °C). Then remove from the pan and set aside.

Bring plenty of water with fine salt to a boil in a large pot. Cook the rigatoni in it according to the package instructions until al dente. Before draining, make sure to scoop out about 150 ml of the starchy pasta water and set it aside.