Tortiglioni pasta with endives and olives

Serves four

• Tortiglioni pasta – 320 g
• Endive leaves – 400 g
• 24 pitted black olives, chopped (50 g)
• Red onion – 100 g
• Dried oregano – 1 tbsp
• Extra virgin olive oil – 2 tbsp (20 g)
• Pinch of grated sheep's milk cheese (5 g)
• Salt and white pepper to taste

Nutritional information
Per serving: 389 Kcal

Environmental Impact

Per serving: 
177 grams CO₂ equivalence - carbon footprint
250 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Wash and tear the endive leaves.

Peel and finely chop the onion, and sauté in a frying pan with olive oil.

Add the endive leaves to the pan and sauté for a few minutes.

Add the oregano, black olives, salt and pepper. 

In the meantime, cook the tortiglioni according to the instructions. Drain and toss it in the frying pan with the vegetables.

Sprinkle with grated sheep's milk cheese and serve.

The Chef’s Advice

Take this dish to the next level by adding a sweet and sour onion compote. Onion has diuretic and cleansing properties which help to eliminate bloat and regulate blood pressure.

Nutritional Advice

Endive is rich in folate and B vitamins. Eat it fresh, shortly after purchasing, to retain as many nutrients as possible.

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

Plant-based foods, such as grains and vegetables, have the lowest environmental impact. To eat sustainably, use animal-sourced products moderately, reserving the majority of your plate for plants.