Caramelized Parsnip Tagliatelle | Italian Pasta with Sage

Peel the parsnips, cut them in half lengthwise, then slice thinly into half-moons. Crush or finely mince the garlic. Wash the fresh sage leaves and pat them dry. Toast the walnuts in a dry pan for 2-3 minutes until fragrant, then roughly chop them.

Bring a generous amount of salted water to a boil in a large pot, then cook the tagliatelle for 1 minute less than indicated on the package (al dente). Before draining, reserve 1.5-2 dl of pasta cooking water to make the sauce silky.

In a large skillet, heat the extra virgin olive oil and half of the butter over medium heat. Add the parsnip slices and sauté, stirring occasionally, for 8-10 minutes until nicely caramelized, sweetly fragrant, and golden brown.