← All recipes

🍽️ Fresh Walnut Tagliatelle with Roasted Parsnip and Grape-Parsley Dressing

648 kcal · 30 min · 4 servings

Fresh Walnut Tagliatelle with Roasted Parsnip and Grape-Parsley Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Wash the thyme and pat it dry with a kitchen towel.
  3. 3. Gently pluck the thyme leaves off the stems.
  4. 4. Rinse the parsnips under running water.
  5. 5. Peel the parsnips completely.
  6. 6. Cut off the tough ends of the parsnips.
  7. 7. Cut each parsnip lengthwise into eight equal pieces.
  8. 8. Place the parsnip pieces into a large bowl.
  9. 9. Add the honey to the parsnips.
  10. 10. Add the thyme leaves to the parsnips.
  11. 11. Add three tablespoons of olive oil to the parsnips.
  12. 12. Season the mixture with salt to taste.
  13. 13. Season the mixture with pepper to taste.
  14. 14. Mix all ingredients in the bowl thoroughly.
  15. 15. Line a baking tray with baking paper.
  16. 16. Spread the parsnips evenly on the tray.
  17. 17. Place the tray in the preheated oven.
  18. 18. Roast the parsnips for about 25 minutes.
  19. 19. Turn the parsnips once halfway through the cooking time.
  20. 20. Remove the parsnips from the oven once they are golden brown.
  21. 21. Set the empty bowl aside without washing it.
  22. 22. Roughly chop the walnuts with a knife.
  23. 23. Heat a frying pan over medium heat.
  24. 24. Place the walnuts into the dry, hot pan.
  25. 25. Roast the walnuts for about 2 minutes.
  26. 26. Sprinkle the sugar over the roasted walnuts.
  27. 27. Allow the sugar to caramelize briefly.
  28. 28. Add the butter to the pan.
  29. 29. Wait until the butter has completely melted.
  30. 30. Pour the walnut-butter mixture into the unwashed bowl.
  31. 31. Wash the parsley under running water.
  32. 32. Pat the parsley dry with a kitchen towel.
  33. 33. Pluck the parsley leaves off the stems.
  34. 34. Roughly chop the parsley leaves.
  35. 35. Cut the grapes into bite-sized pieces.
  36. 36. Place the grapes into a separate bowl.
  37. 37. Add one tablespoon of olive oil to the grapes.
  38. 38. Season the grapes with a pinch of salt.
  39. 39. Mix the grapes with the oil and salt.
  40. 40. Set the grapes aside.
  41. 41. Pour about five liters of water into a large pot.
  42. 42. Salt the water generously.
  43. 43. Bring the salted water to a boil.
  44. 44. Add the tagliatelle to the boiling water.
  45. 45. Cook the tagliatelle for about 4 minutes.
  46. 46. Check if the pasta is al dente (firm to the bite).
  47. 47. Ladle out one cup of pasta water.
  48. 48. Drain the remaining pasta into a colander.
  49. 49. Add the drained tagliatelle to the bowl with the walnut butter.
  50. 50. Add two tablespoons of the reserved pasta water.
  51. 51. Mix the pasta thoroughly with the butter sauce.
  52. 52. Season the pasta with salt and pepper to taste.
  53. 53. Add more pasta water if needed to loosen the sauce.
  54. 54. Take the roasted parsnips out of the oven.
  55. 55. Plate the walnut tagliatelle on deep plates.
  56. 56. Add the roasted parsnips to the pasta.
  57. 57. Serve the dish with the grape-parsley dressing.
  58. 58. Enjoy your meal!

Nutrition per serving