Penne with herbed brown butter and carrot and parsnip puree - Untested

https://tablematters.com/it/penne-erba-burro-marrone-carote-parsnip-puree-ricetta/

Carrot and parsnip puree

4 carrots, peeled and cut into pieces (280gr/10oz)

4 parsnips, peeled and cut into chunks (460gr/16oz)

1/2 cup of heavy cream

salt to taste

Pasta

16 ounces of penne pasta

1/3 cup of butter

4 cloves of garlic, minced

2 Tbsps of fresh sage, cut into strips

8 sprigs of fresh thyme

1 tsp red pepper flakes, optional

1 lemon, zest and juice

2 Tbsps parsley, finely chopped

salt and pepper to taste

Grated Parmesan cheese to sprinkle

Puree

1. Boil the carrots and parsnips in salted water. Cook for 10-15 minutes or until soft. 
2. Process in a blender with the heavy cream. Blend for 1-2 minutes or until it reaches a smooth and malleable consistency. If necessary, add a little of the cooking water to dilute it. Season with salt to taste and transfer to the pot. 
3. Leave on the stove off the heat and set aside.

Pasta

1. Boil the pasta in salted water until al dente.
2. In a large skillet, heat the butter, garlic, thyme, and red pepper flakes over low heat. Cook for 7-8 minutes, stirring constantly, making sure the butter doesn't burn. It should be bubbly, fluffy and dark brown. Remove the thyme sprigs.
3. Before draining the pasta, reserve 1 ladle of the pasta cooking water. Drain the pasta and pour it directly from the colander into the pan with the brown butter. 
4. Meanwhile, reheat the carrot and parsnip purée.
5. To the pasta, add the lemon zest and juice, the reserved pasta cooking water and the chopped parsley. Stir in the pasta and cook for another 1 minute. Season to taste with salt and pepper and remove from heat.
6. Plop 2 Tbsps of the puree in each bowl and slather it around to create a layer up the sides of the bowl. Arrange the pasta in the middle of the bowl and serve sprinkled with the parmesan.