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Tagliatelle with Roasted Parsnips & Sage Butter | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Feine italienische Tagliatelle treffen auf nussig-süß geröstete Pastinakenwürfel, krossen Salbei in geschmolzener Butter und knackig geröstete Haselnüsse. Vollendet mit gereiftem Parmesan – ein herrlich aromatischer Herbstgenuss in nur 20 Minuten.
Preparation method
Thoroughly wash and peel the parsnips, then cut them into approx. 1 cm cubes. Peel and finely chop the garlic cloves. Pluck the fresh sage leaves and pat them dry.
Toast the hazelnuts in a large pan without fat over medium heat for 3–4 minutes until golden brown and fragrant. Remove from the pan, let cool briefly, and roughly chop.
Bring plenty of salted water to a boil in a large pot and cook the tagliatelle according to package instructions until al dente. Before draining, reserve a cup of starchy pasta water (approx. 100 ml).
Chef's tip
Allow the butter to brown slightly to enhance the sage aroma – so-called 'brown butter' harmonizes spectacularly with the natural sweetness of the roasted parsnip.
If you appreciate a fruity freshness, finely grate a little fresh organic lemon zest over the finished dish before serving.
75 min
Under an hour
