Spaghetti pasta with red chicory and pomegranate
Here is a tasty and healthy first course, spaghetti with radicchio and pomegranate with a touch of Roquefort cheese. Roquefort is considered one of the possible explanations of the so-called French paradox for which in France, despite a high consumption of foods rich in saturated fatty acids, the incidence of cardiovascular disease is low. Roquefort, in fact, due to the processes to which it is subjected, is anti-inflammatory and capable of helping to keep cholesterol under control. But these spaghetti are a true concentrate of health thanks also to the precious antioxidants of pomegranate and radicchio, which are also purifying for the liver.
320 grams of whole grain spelt spaghetti
400 grams of red chicory
1 shelled pomegranate
1 ladle of vegetable broth
50 grams of roquefort cheese
Extra virgin olive oil
Blanch the radicchio leaves, drain them, let them cool and squeeze them. Then blend the radicchio in a blender. In a pan, brown the chopped shallot with a drizzle of extra virgin olive oil. Add the roquefort, the broth ladle and the radicchio pesto, cook for about a minute, stirring often. Boil the pasta and drain it al dente, pour the pasta into the pan with the radicchio and let it cook for a few minutes. Finally, add the pomegranate, mix and serve with a pinch of ground black pepper.