Spaghetti with chicory and caramelized pears in tarragon and goat cheese sauce

Ingredients for 2 servings:

• 250 g chicory
• 2 small onions, red
• 2 small pears (Conference), fully ripe
• 4 tsp mustard seeds
• 30 g walnuts
• 200g spaghetti
• 30 g butter
• 4 tsp powdered sugar
• ¼ tsp salt
• 100 ml dry white wine
• 200 ml vegetable stock
• 2 tsp tarragon, dried
• 200 g goat’s cheese
• n. B. Black pepper, coarsely ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Cut off the chicory stem. Halve the chicory and cut the inner wedge-shaped stem lengthwise 2 to 3 times with a knife. Cut the chicory crosswise into strips. Peel the onions, halve them, and cut them crosswise into thin slices. Peel and quarter the pears, remove the cores, and cut the pears into pieces. Dry roast the mustard seeds and walnuts in a pan for a few minutes until the mustard seeds begin to smell. Remove both from the pan. Roughly break the walnuts and grind the mustard seeds. Prepare the spaghetti according to the package instructions, straining 1 minute earlier. Meanwhile, add the butter and powdered sugar to the pan. Stir over medium heat until the butter foams and the sugar melts. Add the pears and onions and cook over medium heat for about 3-4 minutes until caramelized. Add the chicory and salt and sauté for another 4 minutes over high heat, stirring occasionally. Add the ground mustard seeds and stir in. Deglaze with white wine and simmer for about 1-2 minutes. Top up with vegetable stock, add tarragon, and stir in the goat’s cheese. Bring the sauce to a boil and simmer for about 2 minutes. Add the almost cooked spaghetti and stir in. Simmer briefly until the sauce becomes creamy. When serving, sprinkle with the crushed walnuts and coarsely ground black pepper.