Roasted parsnip and brown butter pappardelle

This Italian inspired dish featuring local root vegetables is an ideal accompaniment to a glass of Italian red wine.

Ingredients Directions

4 parsnips, peeled and cubed small

1 tbsp olive oil

Pinch salt and pepper

1 lb dried pappardelle pasta

1/3 lb pancetta, cubed

2 cups sliced Swiss chard

6 tbsp butter

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup whipping cream

1/2 cup grated Parmesan, plus more for serving

Preheat oven to 450°F.

Toss parsnips with olive oil and season with salt and pepper.

Roast on a parchment or foil-lined baking tray until browned and fork tender, about 20 minutes.

In a large saucepan of salted water, boil pasta until al dente. Drain.

In a large skillet, cook pancetta until slightly browned. Remove.

Drain off most of the fat. Add the Swiss chard and cook just until wilted, about 2 minutes. Remove the chard.

Add the butter, salt and nutmeg. Cook over medium heat until frothy and browned, about 3 to 5 minutes.

Add the cream. Cook, while stirring, until thickened and reduced.

Stir in the grated Parmesan.

Season to taste with salt, pepper and additional nutmeg if desired.

Add the pasta, pancetta, parsnips and Swiss chard. Toss to combine.

Serve with additional Parmesan.