Romanesco Pasta Salad

Ingredients

• 400 g penne
• 200 g Romanesco florets
• 50 g mayonnaise
• 2 tbsp Sour cream
• 3 tbsp wine vinegar
• 2 tbsp Walnuts (chopped)
• Salt
• chili flakes
• 1 chicory
• Lollo Rosso tip (for garnish)

Instructions

1. 1.

   Cook the penne according to package instructions in salted water until al dente. Drain and rinse with cold water.

2. 2.

   Blanch the Romanesco florets for 3-4 minutes in salted water, then cool in ice water and drain.

3. 3.

   Whisk together mayonnaise, sour cream, vinegar, and walnuts. Season with salt and chili flakes. Combine with the pasta and Romanesco, cover, and let rest for about 10 minutes.

4. 4.

   Wash, trim, and roughly chop the chicory and Lollo Rosso.

5. 5.

   Taste the pasta again, fold in the chicory, and arrange on plates. Optionally stack the penne and top with remaining chicory. Garnish with Lollo Rosso and serve.