Pasta with endive cream.

One of my favourite vegetables is the endive. I usually boil it and then sautè with oil, garlic, anchovies,capers, black olives and pinenuts, making a delicious contorno. But I also love to make a Neapolitan pizza filled with this delicious mixture.

A few days ago, I had prepared this vegetable as a contorno for two of us, and my husband called to ask me to add one more seat at the table: one of his friend was joining us.

I didn’t have time to make pizza, but I had the idea of reproducing the same taste with pasta! I found some pappardelle in the fridge and decided to make a cream with the endive and the other ingredients in order to make a smooth and creamy first course!

The experience was just great: everybody loved this pasta recalling Pizza con Verdure!


  • 1 bunch endive
  • 1 garlic clove
  • capers
  • black olives
  • a little red pepper
  • 4 TBSP extra virgin olive oil
  • pine nuts
  • 2 TSPN parmigiano


endive cream for pasta.Boil the endive for 5 minutes, then drain it very well and put in a mixer until it becomes creamy. Sauté the pine nuts in a small pan until golden brown. In another pan add oil, garlic, and red pepper. When the oil is very hot, add the vegetable cream, capers, black olives and pine nuts and cook on a low fire for 3 minutes.

Cook the pasta and drain it, reserving some of the pasta water. Then add the pasta directly into the pan containing the cream, adding just two teaspoons of parmigiano. (If the sauce is too thick you can add some hot water from the pasta.)