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Italian | |
| 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces 1 1/2 tablespoons extra-virgin olive oil, more for drizzling Kosher salt and black pepper, as needed 1/2 pound dried campanelle or farfalle pasta 1/4 pound bacon, diced 1 medium leek, thinly sliced 3/4 cup heavy cream 2/3 cup grated Parmesan cheese 2 tablespoons chopped parsley | |
| Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.2.Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it�s al dente. Drain.3.In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan. 4.Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes. 5.Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top. | |
Unrated | |
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