|1 tsp||lemon juice|
|3 tbsp||olive oil|
|4 sprigs||sage leaves|
|50 ml||white wine|
|200 ml||vegetable broth|
|50 g||mascarpone cheese|
|2 tbsp||unsalted butter|
|50 g||Parmesan cheese|
Peel the onion and garlic and finely chop. Quarter and core the apple, then dice it and sprinkle with lemon juice. Halve the endive widthwise and reserve top green leaves. Cut the bottom half into strips.
In the meantime, heat olive oil in a pan and fry the sage until crispy. Remove and drain on paper towels. Sweat the onions and garlic in the pan, then add the chestnuts and deglaze with white wine. Add vegetable broth and bring to a simmer. Add the mascarpone, butter, and the sliced endive. Season with salt and pepper.
Put on a large pot of water and cook the pasta as per the package instructions. Drain.
Add the pasta to the sauce and season with salt and pepper. Serve with apple, reserved endive leaves, and fried sage. Grate parmesan over the top and enjoy!