Creamy Mafalde with Sautéed Chicory, Lemon Cannellini Cream, and Black Olive Crumble

Instructions

1. 1

   1. Bring a large pot of well-salted water to a boil. Meanwhile, preheat the oven to 180 °C / 350 °F to toast the crumble.

2. 2

   2. In a small baking tray, combine the breadcrumbs, finely chopped black olives, 15 ml (1 tbsp) olive oil, 20 g (about 3/4 oz) Parmesan, and a pinch of black pepper. Bake for 8-10 minutes at 180 °C / 350 °F, stirring halfway through, until golden and crisp.

3. 3

   3. In a large skillet, heat 15 ml (1 tbsp) olive oil and the butter over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in 2 chopped garlic cloves and cook 30 seconds more.

4. 4

   4. Transfer the onion and garlic mixture to a blender with the cannellini beans, cream, 180 ml (3/4 cup) water or vegetable broth, lemon zest, 30 ml (2 tbsp) lemon juice, 30 g (1 oz) Parmesan, 1/2 tsp salt, and half of the black pepper. Blend until very smooth.

5. 5

   5. Cook the mafalde in the boiling water according to package timing until al dente. Reserve 250 ml (1 cup) of the pasta water and drain the pasta.

6. 6

   6. In the same large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the sliced garlic clove and let it perfume the oil for 20 seconds. Add the chicory and sauté for 3-4 minutes until slightly wilted but still textured. Season with a pinch of salt and pepper.

7. 7

   7. Reduce the heat to medium and pour the lemon cannellini cream into the skillet. Cook for 2 minutes, stirring, until heated through. If the sauce is too thick, add a little of the reserved pasta water.

8. 8

   8. Add the drained mafalde to the skillet and toss well for 1-2 minutes so the pasta is fully coated. Adjust the consistency with more pasta water if needed so it stays creamy and glossy.

9. 9

   9. Turn off the heat and add the chopped parsley. Serve immediately, topped with the black olive crumble and the remaining Parmesan to taste.

10. 10

    10. For a more toasted finish, transfer the plated pasta to an oven-safe dish and broil for 2-3 minutes at 220 °C / 425 °F before adding the crumble, watching carefully so it does not dry out.