Creamy Tortiglioni with Caramelized Parsnip, Crispy Kale and Lemon Ricotta with Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the parsnips and shallot on a sheet pan, add 2 tbsp olive oil, 1/2 tsp salt, black pepper, and the thyme leaves. Toss well and roast for 22-25 minutes, stirring halfway through, until the parsnips are tender and caramelized at the edges.

2. 2

   Meanwhile, spread the kale on another tray or on a free side of the same tray. Toss with 1 tbsp olive oil and a pinch of salt. Bake for 8-10 minutes at 220 °C / 425 °F, watching closely so it turns crisp but not burnt. Set aside.

3. 3

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

4. 4

   In a large skillet over medium heat, melt the butter with the remaining olive oil. Add the sliced garlic and red pepper flakes, if using, and cook for 30-45 seconds until the garlic is fragrant and just lightly golden.

5. 5

   Transfer the roasted parsnips, roasted shallot, ricotta, Parmesan, lemon zest, 2 tbsp lemon juice, nutmeg, and 1/2 cup of the pasta cooking water to a blender or food processor. Blend until very smooth and creamy. Add a little more pasta water if needed to loosen the sauce.

6. 6

   Pour the sauce into the skillet with the garlic and warm it over low heat for 1-2 minutes, stirring. Taste and adjust with the remaining salt and pepper.

7. 7

   Add the drained tortiglioni to the skillet and toss for 1 minute so the pasta is well coated. Fold in half of the crispy kale so it slightly softens into the sauce.

8. 8

   Serve the pasta in shallow bowls and finish with the remaining crispy kale, the chopped toasted hazelnuts, and, if desired, a little extra Parmesan and lemon zest on top.