Due to a very hectic few weeks (Plans for the 29+1 event are in full swing) so I've not had as much time as I'd like for cooking or baking. This isn't a new make/bake but it is one of my favourite meals and is really simple and tasty so it had to be shared.
Pasta is one of my favourite foods. Pasta with pesto, stuffed pasta, baked pasta, cold pasta are all winners in my book. Italian is probably my favourite cuisine When I spotted this recipe in one of my frequent reads through the various cookbooks on my shelf in Jamie Oliver's "Happy Days with the Naked Chef" I had to give it a try: Parsnip and Pancetta Tagilatelle
It sounds like such an odd combination but the salty Pancetta and the sweet Parsnip compliment each other perfectly. I would never have thought to put Parsnip with pasta before but I've heard of pasta dishes with Squash and Potato so I suppose it makes sense.
Before trying this recipe I was convinced that pasta had to be smothered in a sauce of some sort otherwise it would be too bland and tasteless, however, I think I've been converted. The butter gives the pasta an almost glazed and glossy appearance and I think that anything more would overpower the Parsnip, although a dash of cream might be worth a try for those who really need pasta with sauce!
I tend to use more parsnip than the recipe says and I peel them and then slice them into ribbons using a vegetable peeler which makes lots of translucent slivers which almost seem to melt into the butter and herbs - delicious!
This recipe is responsible for purchase of some lovely new plants (Thyme, Lemon Thyme and Rosemary) so I don't have to keep buying little packets of herbs in the supermarket!
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