Caramelized Parsnip Tagliatelle | Italian Autumn Pasta

Peel the parsnips, cut lengthwise into quarters, then slice thinly or into half-moons. Crush or finely chop the garlic. Toast the walnuts in a dry pan for 2-3 minutes until fragrant, then coarsely chop them.

Bring a large pot of salted water to a boil for the pasta. Cook the tagliatelle until al dente according to the package instructions. Before draining, ladle out about 150 ml of the starchy pasta cooking water.

Heat the extra virgin olive oil and half of the butter in a wide pan. Add the parsnip slices and the picked fresh thyme leaves. Fry over medium heat for 8-10 minutes until the parsnips caramelize to a sweet, golden brown finish, crispy on the outside and tender on the inside.