A simple vegetarian pasta dish from chef Ceri Jones of sautéed Jerusalem artichoke served with spaghetti, hazelnut parsley pesto, and lots of grated Parmesan cheese.
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Prep time: Cook time: 20 mins / Total time: 30 mins
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Ingredients
Pasta
- 400g Jerusalem artichokes, scrubbed clean, peeled and thinly sliced
- 1 tbsp olive oil and a knob of butter
- 1 large onion finely sliced
- 2 cloves garlic, minced
- 4 tbsps crème fraiche
- 160-180g spaghetti
- Salt and pepper
Pesto
- 50g roasted hazelnuts, skins removed and roughly chopped
- 1 plump clove garlic
- 40g Parmesan cheese, finely grated
- Handful fresh parsley ~ 30g
- 90mls extra-virgin olive oil
- 1 lemon, juice and zest
- Pinch of salt
Instructions
- First make your pesto, you may not have enough time while the rest of the dish is cooking, and it keeps the cooking process simpler! Put all of the pesto ingredients into a food processor then blitz until well combined. Taste and adjust seasoning or lemon juice / oil as necessary
- Next prepare your Jerusalem artichokes, by steaming them in a steam basket for 5 mins
- Meanwhile warm the oil and butter in a large frying pan, then saute the onions with a pinch of salt for a few minutes until they begin to soften. Add the garlic, then tip in the steamed artichokes and cook for another 8 minutes.
- While the artichokes are cooking bring a large pot of salted water to a boil ready to cook your pasta. Add the pasta and cook until al dente.
- When the pasta is done its time to assemble your dish. Add the crème fraiche and half of the parmesan to the artichokes, being careful to stir the creme fraiche in gently so it doesn’t split. Add a ladle of the pasta cooking water to the sauce, then drain the pasta and add to the pan. Make sure all the pasta is coated in the sauce, then plate up, adding the pesto, extra black pepper and some fresh parsley