Why chargrilled parsnip pasta?
From everyday bolognese to delicate handmade ravioli, pasta in any form always gets my taste buds excited.
What I really love about pasta is that it makes a few ingredients and simple ideas come together creating a spectacular meal.
Take anchovies, garlic, chilli flakes and olive oil cook them together slowly, mix in a freshly cooked spaghettini and you have a delicate yet full flavoured pasta.
Even freshly grated Parmesan and a knob of butter can become comfort food when al dente penne is added.
What ever you have in your pantry and refrigerator - no matter how dismal it looks - can be transformed into a wonderful meal with the addition of pasta.
After a long weekend of moving house I was in dire need of a good meal. I looked in m fridge and saw parsnips that needed attention and had my sage plant on top of an empty packing box. With a little creative flare I made a meal to remember.
6 baby parsnips, sliced in half lengthwise (3 small parsnips quartered lengthwise)
1 tablespoon olive oil
375g fresh pappardelle
100g butter, diced
10 sage leaves
2 tablespoons lemon juice
50g pecorino, shaved
Bring a large pot of salted water to the boil.
Place parsnips in a medium saucepan with cold salted water. Bring to the boil and simmer for 8 minutes or until tender. Drain and pat dry on kitchen paper.
Meanwhile heat a grill pan over medium high heat. Brush the parsnips with oil and grill for 3 minutes each side or until nicely charred.
Melt butter in a large frying pan over medium heat. While butter is melting cook pasta until al dente and keep warm.
Add sage leaves to butter and continue to cook until the butter is foaming and starts to turn nutty brown in colour. Remove from heat and carefully add lemon juice.
Toss the pasta and parsnips in the butter sauce season with salt and plenty of pepper and serve with shaved pecorino.