Linguine with radicchio

Ingredients for 4 servings:

• ½ bunch thyme, fresh
• 2 oranges
• 300 g radicchio
• 1 onion(s)
• 400g linguine
• 1 pinch(s) salt and pepper, black
• 1 tbsp butter
• 3 tbsp olive oil
• 150 ml vegetable stock
• 50 g olives, black, pitted
• 4 tbsp capers, small (from the jar)
• ½ box of cress
• Parmesan, freshly sliced
• some powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian pasta – with a twist

Wash the thyme, shake dry, and pick off the leaves. Peel and fillet the oranges, reserving the juice and squeezing out the membranes. Wash the radicchio, drain well, halve, and score each half fan-shaped, leaving the leaves attached to the stalk. Peel and finely chop the onion. Cook the pasta in plenty of boiling salted water until al dente. Caramelize the sugar in a large pan over medium heat. Add the butter and oil and heat briefly. Briefly fry the radicchio, onion, and thyme, stirring occasionally, then remove. Deglaze the pan with the stock and orange juice, bring to a boil briefly while stirring. Add the orange segments, olives, capers, and radicchio to the sauce, toss everything together, and bring back to a boil briefly. Season to taste with salt and pepper. Drain the pasta and let it drain well. Serve on plates with the mixed vegetables and the sauce. Finally, sprinkle with cress and Parmesan cheese.