for 4 people

Sauce

1 tbsp	olive oil
2	red onions, cut into thin slices
50 g	ginger, finely grated
300 g	red chicory, cut into thin slices
2	organic oranges, the whole juice
5 dl	vegetable bouillon

Pasta

200 g	fregola sarda (e.g. Fine Food)
	salt and pepper to taste
1	orange, halved, cut in thin slices,
75 g	soft goats' cheese
	salt and pepper to taste
15 g	ginger, finely grated
1 tbsp	olive oil

How it's done

Sauce

Heat the oil in a pan. Add the onions and ginger, sauté for approx. 3 mins. Add the chicory and cook for approx. 2 mins. Pour in the orange juice, simmer for approx. 1 min. Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 15 mins.

Pasta

Add the pasta, cook over a medium heat until al dente, stirring occasionally, season. Plate up the pasta, top with the oranges and soft goat's cheese. Mix the ginger and oil, drizzle on top of the pasta.

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