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Linguine with shaved parsnips, spinach and pine nuts
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15g unsalted butter
1 tbsp olive oil
3 echalion shallots, halved and finely sliced
120g dried linguine
3 medium parsnips, shaved into wide ribbons with a vegetable peeler
115g baby spinach leaves
30g pine nuts, toasted
4 tbsp finely grated pecorino, plus extra to serve
1. Melt the butter with the oil in a large saucepan set over a low-medium heat. Add the shallots with a pinch of salt and cook, stirring often, for 10 minutes, until soft and beginning to brown.
2. Meanwhile, cook the pasta until al dente, according to pack instructions, then drain, reserving some of the cooking water. Add the parsnip ribbons to the shallots and sauté for about 8 minutes, until the parsnips are tender and golden in places. Add the spinach and pine nuts to the pan and cook for 1 minute, until the spinach is just wilted. Toss in the drained linguine with 3 tbsp cooking water and the grated pecorino, then serve with an extra grating of pecorino, if liked.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.