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Tagliatelle with Roasted Parsnips & Walnuts | Creamy & Nutty
(0)
25 min
Quick
Knuspr-Küche
Herbstlicher italienischer Pasta-Genuss: Zarte Tagliatelle treffen auf im Ofen karamellisierte Pastinaken, aromatischen Thymian, nussige geröstete Walnüsse und eine feine Emulsion aus Butter und Parmesan.
Preparation method
Preheat the oven to 200 °C top/bottom heat. Wash, peel, and cut the parsnips into approx. 1.5 cm cubes. Spread onto a baking sheet lined with baking paper, drizzle with 2 tbsp extra virgin olive oil, and toss with 1 pinch fine table salt and 1 pinch ground black pepper. Scatter half of the fresh thyme over them. Bake in the oven for approx. 20 minutes until the parsnips are tender and lightly caramelised.
In a dry pan without fat, gently toast the walnut kernels over medium heat for 3–4 minutes until fragrant. Then remove and roughly chop.
Bring plenty of salted water to the boil in a large pot and cook the tagliatelle until al dente according to the packet instructions. Before draining, reserve approx. 150 ml of the pasta water and set aside.
Chef's tip
Parsnips develop a wonderfully nutty sweetness in the oven that pairs perfectly with tart thyme and lemon.
The starchy pasta water is the secret to a perfectly silky emulsion of butter and Parmesan.
75 min
Under an hour
