Pasta con invidia belga e Chèvre

This evening I was coming home after work thinking about what to eat… I wanted cheesy and creamy pasta. I remembered a recipe found last year, I made my variations and the result obtained was great! The ingredients for the sauce are perfect together… the strong taste of Chèvre is cut by the sweetness of the apricots and the slightly bitterness of the Belgian endive... try it!!!
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PASTA WITH BELGIAN ENDIVE AND CHÈVRE

(1 person)

Ingredients: 80 g short size pasta (I used "Pipe rigate"), a small Belgian endive, a piece of Chèvre cheese, 5 dry apricots, butter, salt.

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Cook pasta ”al dente” in salted boiling water. While pasta is cooking, prepare the sauce: cut in slices the Belgian endive and put it in a pan, cut the dry apricots in thin slices and add them to the endive, you can add some water from pasta and cook for 10 minutes. In a little pot melt Chèvre and a little bit of butter. When pasta is ready mix it with the melted cheese, add the endive with apricots on top before serving.

Info&Research: BELGIAN ENDIVE.

Endive (Cichorium endivia) is variation of the winter leaf vegetable chicory which can be cooked or used in salads, created by growing chicory (or certain similar breeds) until its foliage sprouts, then cutting off the leaves and placing the still-living stem and root in a dark place. They grow a second bud, but without the sunlight it is white and lacks the bitterness of the normal chicory bud.

The technique for growing endives was accidentally discovered in the 1830s in the Josaphat valley in Schaerbeek, Belgium. Today France is the largest producer of endives.