Roasted Parsnip Pasta

Ingredients

• 200 g parsnip (2 parsnips)
• 1 bunch parsley
• 2 Garlic cloves
• 6 cocktail tomatoes
• 400 g spaghetti
• Salt
• 3 tbsp Rapeseed oil
• Pepper
• 30 g medieval Pecorino (1 piece)

Instructions

1. 1.

   Peel and trim the parsnips, slice into thin sticks. Wash the parsley, shake dry, finely chop the leaves. Peel the garlic, cut into sticks. Wash the tomatoes and quarter them.

2. 2.

   Cook the pasta according to package instructions in salted water until al dente.

3. 3.

   Meanwhile heat oil in a pan. Sauté the parsnip sticks over medium heat for about 5 minutes, stirring, until golden brown.

4. 4.

   Add the garlic and parsley to the parsnips, season with salt and pepper. Add the tomato pieces and stir briefly.

5. 5.

   Drain the pasta and mix with the vegetables. Divide onto four plates and grate Pecorino on top.