Sugarloaf Pasta with Lemon and Almonds


1 head sugarloaf chicory cleaned and sliced into ribbons

4 cloves of garlic

1 onion, chopped

2-4 Tablespoons olive oil

4 Tablespoons lemon juice

1 bunch of Italian parsley washed and chopped

Toasted almonds, roughly chopped

1 can tun or salmon in oil, flaked (optional)

1 pound of pasta, cooked

Sea salt and pepper, to taste

1/2 cup parmesan cheese


Saute the onion in 2-4 tablespoons oil until soft.

Add the radicchio plus the garlic. Cook until wilted and garlic is soft.

Toss the hot wilted greens/onion mix with the lemon juice and pasta. Add almonds and tuna. Season with salt and pepper.

Serve with grated parmesan cheese and extra lemon juice, if desired.