Pasta with Parsnips and Bacon


Created by Melissa Clark, this recipe was found on the website “Cooking with the New York Times” (cooking.nytimes.com). Melissa indicates that it serves 2, so we assumed it would be for a main dish. If you might be using this as a side dish, it would easily serve 4. The parsnips can be roasted several hours ahead, and they can wait until you have time to assemble the rest of the dish. It’s best to prepare steps 2-5 just before serving, so it can be served hot.
Prep and Cooking time: 45 minutes
Servings: Main dish-2, Side dish-4
Ingredients:
3 medium Parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
1 1/2 Tablespoons Extra Virgin Olive Oil, more for drizzling
Kosher Salt and Black Pepper, as needed
1/2 pound dried Campanelle or Farfalle (Bow tie) Pasta
1/4 pound Bacon, diced
1 medium Leek, thinly sliced
3/4 cup Heavy Cream
2/3 cup grated Parmesan Cheese
2 Tablespoons chopped Parsley
Directions:
1. Preheat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
3. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
4. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
5. Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.

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