Parsnip Pasta with Breadcrumb Topping - Testing

https://itsavegworldafterall.com/parsnip-pasta/

1 - In desperation to make something quickly and to use parsnip, I plugged in Parsnip Pasta in the search engine and presto! Paz and Ben liked it, but I felt the parsnip was too strong.

8 ounces linguine - can sub other pasta of choice

3 tablespoons extra virgin olive oil - divided

3 cloves garlic - minced

½ cup panko breadcrumbs

2 tablespoons fresh thyme leaves - more for garnish

Salt - to taste

Pepper - to taste

4 cups thinly sliced parsnips - from about 3 to 4 parsnips

¾ cup shredded Parmesan cheese - freshly shaved for best results

1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. I like to cook it about 2 minutes less than what's listed on the package. **Reserve a cup or more of pasta water before draining.**
2. While the pasta is cooking, prepare the breadcrumbs and parsnips. In a large skillet over medium heat, warm a tablespoon of olive oil. Add the garlic and cook for a minute until fragrant, stirring constantly to avoid burning. Stir in the breadcrumbs and thyme leaves, and season with salt and pepper. Cook for a few more minutes until the breadcrumbs are golden brown. Remove the breadcrumbs from the skillet and set aside.
3. In the same skillet, warm the rest of the olive oil. Add the thinly sliced parsnips and cook, stirring occasionally, for 7 to 9 minutes until softened and slightly crispy.
4. At this point, the pasta should be ready. Add the cooked and drained linguine to the skillet with the parsnips. Sprinkle in the parmesan cheese and stir to evenly distribute it. Add splashes of the pasta water and stir to thin the cheese coating and give the pasta some sheen. Only add a little bit at a time to avoid water-logging the dish and causing the cheese to clump.
5. Spoon the pasta and parsnips into serving bowls. Top with the crispy breadcrumbs, garnish with more thyme or cheese if desired, and enjoy!
6. Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

Notes

This dish is best enjoyed right away, but you could keep leftovers in the fridge for a couple of days. Reheat in the microwave or in a skillet with a little extra olive oil to loosen it up.