Creamy Pappardelle with Roasted Kohlrabi, Thyme Butter and Ricotta with Hazelnut and Lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the kohlrabi on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and lightly browned at the edges.

2. 2

   While the kohlrabi roasts, bring a large pot of water to a boil. Add the remaining salt and cook the pappardelle until al dente according to the package, usually 8 to 10 minutes. Reserve 180 ml / 3/4 cup of the pasta water before draining.

3. 3

   In a large skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and half of the fresh thyme, and cook for 30 seconds more without letting it brown.

4. 4

   Transfer the roasted kohlrabi to a blender or food processor with the ricotta, 120 ml / 1/2 cup reserved pasta water, lemon juice, half of the lemon zest, and 30 g / about 1/3 cup of the grated Parmesan. Blend until smooth and creamy. Add a little more pasta water if needed for a silky texture.

5. 5

   Pour the kohlrabi cream into the skillet with the shallot mixture. Cook over low heat for 1 to 2 minutes, stirring, until hot and uniform. Add the drained pappardelle and toss well to coat. If the sauce thickens too much, add the remaining pasta water little by little.

6. 6

   Add the remaining fresh thyme, most of the toasted hazelnuts, the rest of the lemon zest, and a few grinds of black pepper. Toss for 30 seconds to combine the flavors.

7. 7

   Serve immediately with the remaining Parmesan and the rest of the hazelnuts on top. Adjust salt if needed and finish with a very light drizzle of olive oil if desired.