1 lb whole grain, short pasta (like rotini)
2 lb (about 8) endive*, halved, bottoms removed
1 tsp olive oil
Salt and pepper, to taste
1 tsp olive oil
1/3 lb (about 8 slices) turkey bacon**, sliced width-wise in short strips
2 cloves garlic, minced
85g bag julienned sundried tomatoes (or 1 jar sundried tomatoes, julienned)
2 cups chicken stock
4 tsp whole wheat flour
1 bunch green onions, thinly sliced
Hot chili flakes, to taste (optional)
Toss endive in bowl with oil, salt and pepper. Roast in oven at 425F for 15 minutes or grill for 5-10 minutes. Remove and set aside. When cool enough to handle, roughly chop larger pieces.
Cook pasta according to package. Whisk together stock and flour and set aside. Meanwhile, brown bacon in oil over medium/medium-high heat. Add garlic and sundried tomatoes and cook another few minutes. Pour in chicken stock and turn heat down to low. Simmer until sauce thickens a little bit. Stir in green onions just before pasta is done. Toss together pasta and sauce. Serve with lots of freshly grated
*Endive is quite bitter and I didn't find that grilling sweetened it up that much. If you don't like endive, you can grill romaine lettuce (I saw Chef Michael Smith do it for a grilled caesar salad!), or simply stir in your favorite greens to the sauce while it is simmering (baby spinach, chard, etc.).
**The only turkey or chicken bacon available around here has nitrites, so I don't use it that often. All-natural, nitrite-free pork bacon is readily available, but Adam doesn't eat piggies. If you wanted to make this vegetarian, you could use soy or tempeh bacon instead.