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Tagliatelle with Caramelized May Turnips | In 20 Minutes
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20 min
Quick
Knuspr-Küche
Feine Tagliatelle treffen auf zart karamellisierte Mairübchen in einer samtigen Zitronen-Thymian-Butter, veredelt mit frisch gehobeltem Parmigiano Reggiano und gerösteten Pinienkernen. Ein herrlich aromatisches, vegetarisches Feierabendgericht der italienischen Herbstküche – in nur 20 Minuten zubereitet.
Ingredients
Preparation method
Preparation & toasting
Toast the pine nuts in a large dry 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 a boil for the pasta.
Thoroughly wash the May turnips, pat dry, trim the ends, and peel the bulbs if desired (young May turnips do not need to be peeled). Then cut them into slices approx. 2–3 mm thin using a knife or mandoline slicer. Peel and finely chop the garlic. Strip the thyme leaves from the stems. Rinse the organic lemon with hot water, rub dry, finely grate the zest, and squeeze out 2 tbsp of fresh lemon juice.
Preparation & finishing
Cook the tagliatelle in the boiling salted water according to the package instructions until al dente. Before draining, ladle out about 100 ml of the starchy pasta water.
Chef's tip
Tip: Young May turnips have particularly tender skin and a mildly sweet flavor that comes out wonderfully when briefly caramelized in butter. If the bunch has fresh, juicy greens, you can finely chop the tender turnip leaves and stir them into the hot pasta during the last 30 seconds, just like fresh spinach!
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