Pasta with Parsnips
Serves 2 generously, 4 as a pasta appetizer.
This delicious dish, made of somewhat unlikely ingredients is a winner. We found it easier to roast the parsnips early in the day, cook the pasta a few minutes in advance and assemble the other things later.
3 medium parsnips (3/4 pound)
1 ½ tbsp olive oil, more for drizzling
Kosher salt and black pepper to taste
6 to 8 oz campanelle or farfalle pasta
¼ lb. bacon, diced
1 medium leek, thinly sliced
¾ cup heavy cream
2/3 cup grated Parmagiano Reggiano or Pecorino Romano cheese
2 tbsp chopped Italian parsley
Pre-heat oven to 400º F.
- Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally until tender and golden, about 25 minutes. Set aside.
- Bring a large pot of water to a boil, add salt and coo pasta according to package directions until 1 minute before al dente. Set aside.
- In a large skillet on medium-high heat, brown and crisp bacon, about 5 minutes. Using a slotted spoon, remove bacon and drain on a paper towel. If desired remove all but 1 tbsp of grease from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until tender. Add heavy cream and cooked bacon. Simmer mixture until slightly thickened, about 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until cheese is melted, then remove from heat.
- Season with salt and pepper and toss with parsley. Drizzle with olive oil and serve with plenty of freshly ground black pepper on top.
Source: Melissa Clark, New York Times, January 29, 2014
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