Creamy Lumache with Roasted Parsnip, Golden Leek and Thyme with Mild Blue Cheese and Toasted Walnuts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the parsnips on a tray, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and some black pepper. Roast for 22 to 25 minutes at 220°C / 425°F, stirring halfway through, until tender and deeply golden.

2. 2

   While the parsnips roast, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often until fragrant. Remove and set aside.

3. 3

   Bring a large pot of water to a boil. Add enough salt and cook the lumache pasta until al dente according to the package, usually 10 to 12 minutes. Reserve 180 ml / 3/4 cup of the pasta cooking water before draining.

4. 4

   In a large skillet or wide saucepan, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes, stirring, until very soft and golden at the edges.

5. 5

   Add the garlic and fresh thyme to the leek and cook 30 seconds more, just until the garlic is fragrant.

6. 6

   Transfer two-thirds of the roasted parsnips to a blender or tall container. Add the heavy cream, mild blue cheese, grated Parmesan, lemon juice, half of the lemon zest, and 120 ml / 1/2 cup of the reserved pasta water. Blend until smooth. If needed, add a little more pasta water to make it silky.

7. 7

   Pour the parsnip cheese sauce into the skillet with the leek. Add the drained pasta and the remaining roasted parsnips. Toss over medium-low heat for 1 to 2 minutes, adding the remaining pasta water little by little if the pasta needs loosening. Adjust with the remaining salt and black pepper.

8. 8

   Serve the pasta immediately topped with the toasted walnuts, the rest of the lemon zest, a few extra thyme leaves, and additional Parmesan if desired.