Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 2/3 cup)

Here's an easy way to make use of endive—that torpedo-like cousin of escarole and chicory. The parmesan and pasta both even out the bitter flavors of the leafy veggies here, giving a complex burst of flavor that isn't overwhelming. Serve it with your favorite kind of chicken thighs

How to Make It

Step 1

Cook penne according to package directions, omitting salt and fat. Drain; transfer to a bowl. Whisk together olive oil, vinegar, sugar, salt, and pepper. Add dressing to pasta; toss.

Step 2

Halve endive head; slice into 1/4-inch strips. Core half a head of radicchio; slice into 1/4-inch strips. Toss vegetables with pasta. Top with grated pecorino Romano cheese.

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