It is time for some good old Pasta.Honestly,I haven't been making a lot of Pasta recently.We just good an amazing Pizza Stone,so there has been a lot of Pizza as of late.A new Pizza recipe is definitely coming very soon!But,the other week I felt a little craving for some Pasta.I had some carrots and parsnips in the fridge and that was basically how this dish was born.A classic making-the-best-out-of-my-leftovers situation.
You can make this Root Pasta with Almond Ricotta,for Dinner or Lunch (Little Tip: I threw my leftover Pasta in a skillet the next day and they were still very delicious) and you can swap the carrots or parsnips for anything starchy you have in your pantry.It's very flexible.I hope you Enjoy the recipe!
- Start by soaking the shaved almonds.Place them in a bowl and cover with boiling water.Now set aside and soak for at least 30 minutes but up to 8 hours.
- Once they are soaked place them in the food processor with the rest of the ingredients for the almond ricotta and pulse until they have a creamy,ricotta like consistency.
- Next heat up the olive oil in a large skillet.
- Peel and chop the onion.Then peel the carrots and parsnips and grate them into fine pieces.(I use my food processor to do this,so much quicker!).
- Caramelize the vegetables on low to medium heat for about 25 minutes until they are slightly sweet in taste.Then add the lemon zest and the salt & pepper.
- In a smaller skillet fry the sage leaves in some oil until slightly crispy.
- Finally cook your pasta according to the instructions on the package.
- Once the pasta has cooked drain it and toss them in the skillet with the caramelized vegetables.
- Divide between for plates,top off with crispy sage and almond ricotta,then serve and enjoy!