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Parsnip Tagliatelle with Sage Butter & Walnuts
(0)
25 min
Quick
Knuspr-Küche
Herbstliche Pasta-Eleganz in nur 25 Minuten: Goldbraun karamellisierte Pastinaken und zarte Tagliatelle, umhüllt von aromatischer Salbei-Nussbutter, garniert mit gerösteten Walnüssen und Parmigiano Reggiano.
Preparation method
Preparation & Toasting
Bring a large pot of plenty of water to a boil and salt generously. Toast the walnut kernels in a dry frying pan over medium heat for 2–3 minutes until fragrant. Then roughly chop and set aside.
Peel the parsnips. Use a vegetable peeler to shave one half into wafer-thin lengthwise ribbons, and slice the other half into thin rounds. Peel the garlic cloves and cut them into thin slices. Pick the sage leaves from the stems. Wash the lemon with hot water and finely grate a little zest, then cut in half.
Prepare Parsnips & Cook Pasta
Heat the olive oil and 20 g of butter in a large frying pan. Fry the parsnip slices over medium heat for 5–6 minutes until golden brown. Then add the thin parsnip ribbons and garlic, and gently sauté for another 2–3 minutes until delicately caramelised. Season with a pinch of salt and pepper, then remove from the pan and keep warm briefly.
Chef's tip
Perfect nutty flavour: Let the butter brown slowly over medium heat (beurre noisette). As soon as the sage leaves are crispy and fine golden-brown flecks form, reduce the heat immediately so it does not burn.
Serving tip: The starchy pasta water is the secret to a perfect emulsion with the butter – it combines the butter and pasta into a wonderfully creamy sauce without heavy cream.
75 min
Under an hour
