Pasta with Endive and Lemon

This pasta dish is light, refreshing, and perfect for the summer! The bright flavors add a different dimension to any of your favorite type of noodles. Enjoy with a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.

Ingredients:

• 1lb. Your Favorite Pasta
• 2 Garlic Cloves, Minced
• 1 Shallot, Coarsely Chopped
• 2 Heads of Endive, Thinly Sliced
• The zest of 1 lemon
• The juice of 1 lemon
• 1-2 tbsp. Fresh Flat Leaf Parsley, Chopped
• ¾ cup Extra Virgin Olive Oil, plus 1 tbsp.
• Kosher Salt and Freshly Ground Black Pepper
• 2 tbsp. Freshly Grated Parmesan Cheese (Optional)

Instructions:

• Bring a large pot of salted water to boil, cook the pasta according to the directions on the package.
• Meanwhile, heat a large skillet over medium heat. Heat the 1 tbsp. of olive oil and add the garlic to the pan, heat until fragrant about 30 seconds, then add the shallot.
• Cook the shallot until softened about 4-5 minutes.
• Add the endive, season with salt and pepper, and cook until softened about 5-7 minutes.
• Use tongs to place the cooked pasta into a serving dish.
• Add the olive oil, lemon zest, lemon juice, and endive mixture.
• Toss to coat the pasta and then add the fresh parsley and season with salt and pepper to taste.
• Sprinkle with the Parmesan cheese if using.

Enjoy!