Tagliatelle with Caramelised Rutabaga & Sage Butter

Bring a large pot of generously salted water to a boil. Cook the tagliatelle according to the package instructions for about 7 to 9 minutes until al dente. When draining, reserve about 150 ml of the starchy pasta water and set it aside.

Meanwhile, peel the rutabaga thoroughly and cut it into even cubes of about 1 cm. Peel and finely chop the garlic cloves. Wash the sage leaves, pat dry, and tear coarsely. Coarsely chop the walnut kernels. Wash the lemon in hot water, finely grate some zest, and squeeze out 1 tbsp of juice. Freshly grate the Parmigiano Reggiano.

Heat the extra virgin olive oil in a large, deep frying pan over medium heat. Toast the chopped walnut kernels for 2 minutes until fragrant, then remove and set aside. Now add the rutabaga cubes to the pan and fry over medium to high heat, turning occasionally, for about 6 to 8 minutes until golden brown, caramelised, and tender-crisp.