Pasta with Jerusalem artichokes and hazelnuts

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Jerusalem artichokes150 g
• Hazelnuts10 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts,

In season: November – March

Method

1. Peel the Jerusalem artichokes with a vegetable peeler (or scrub them well if the skin is thin) and slice them thinly, about 3 mm.
2. Heat the olive oil in a frying pan over medium heat with the thyme, add the Jerusalem artichokes, a pinch of salt and a splash of water, cover and cook for 12 minutes, until tender; mash some of them with a fork to make a cream.
3. Meanwhile bring a pan of water to the boil for the pasta and salt it once it boils; toast the hazelnuts in a small dry pan over medium heat for 3–4 minutes, until fragrant, then chop roughly.
4. Add the pasta and cook for the time on the packet, usually 9–11 minutes, until al dente.
5. Drain it, keeping a small ladle of the cooking water, and toss with the Jerusalem artichokes, adding water until creamy.
6. Finish with the toasted hazelnuts, grated Parmigiano and black pepper.