Prep time: 20 minutes
Cook time: 25 minutes
Serves 2 to 3
Adapted by Cave Cibum from a recipe on the blog Wicked Good Dinner.
INGREDIENTS
2 tablespoons honey
1 garlic clove, minced
1 small grapefruit, zested and juiced
1 tablespoon grated ginger
1/4 teaspoon apple cider vinegar
2 white endives
1/2 cup (3-4 slices) minced bacon
1 tablespoon olive oil
4 ounces penne or other shaped pasta (about 1/3 of a box)
1 orange or 1 small grapefruit, cut into wedges
1 avocado, cubed
Salt and pepper, to taste
INSTRUCTIONS
Whisk together the honey, garlic, grapefruit zest and juice, ginger and vinegar and set aside.
In a medium pot, bring salted water to a boil and add endive. Cook for 4 minutes, then remove from pot and cool slightly; chop into 1 ½ inch pieces. Set aside. Discard water and refill pot. Bring water to a boil for pasta.
In a large skillet, cook bacon over medium high until crispy. Remove bacon pieces and drain on a paper towel. Add pasta to boiling water and cook according to package. Add olive oil to the remaining bacon fat in the pan, then add endive and spread it across the bottom of the pan. Allow to cook 3 minutes or so until it begins to caramelize, then toss the whole mixture and allow to caramelize on the other side for another 3 minutes or so. Remove endive from pan.
Add honey mixture to the pan and bring to a boil, whisking up all the little bits from the bottom of the pan. Reduce heat and cook 3 minutes, until reduced.
Add endive, bacon, orange or grapefruit wedges, avocado and cooked pasta and toss to coat. Salt and pepper to taste.
Per serving based on 3: 459 cal.; 12 g pro.; 62 g carb.; 19 g fat (4 sat., 11 monounsat., 3 polyunsat., 1 other); 10 mg chol.; 612 mg sod.; 10 g fiber; 19 g sugar; 37 percent calories from fat.
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