Tagliatelle with Pan-Fried Parsley Root

Toast the pine nuts in a large dry frying pan over medium heat for 2–3 minutes until golden brown, then remove and set aside. Bring a large pot of generously salted water to the boil for the pasta.

Thoroughly peel the parsley roots and shave them lengthwise into thin ribbons using a peeler or mandoline slicer. Peel the garlic and slice thinly. Pick the thyme leaves from the sprigs. Wash the lemon in hot water, pat dry, finely grate the zest, and squeeze out 2 tbsp of juice.

Cook the tagliatelle in the boiling salted water according to package instructions until al dente. Reserve about 100 ml of starchy pasta water when draining.