Parsley root tagliatelle | With toasted hazelnuts

Thoroughly wash and peel the parsley root, and slice it into thin, approx. 2-3 mm rounds or diagonal slices. Crush or finely chop the garlic cloves. Finely grate the yellow zest of the organic lemon, and squeeze out a teaspoon of its juice. Pick the fresh thyme leaves off the stems.

In a dry pan without any fat, toast the hazelnuts over medium heat for 2-3 minutes until fragrant and lightly golden brown. Let them cool, then chop them roughly with a knife or crush lightly in a mortar.

In a large pot, bring plenty of water to a boil and salt it. When it reaches a rolling boil, add the tagliatelle and cook until al dente (1 minute less than indicated on the package). Before draining, ladle out and set aside 1.5 dl of the starchy cooking water.