Pasta with Parsnips and Kabanos Sausages

Name: Pasta with Parsnips and Kabanos Sausages
Yield: Serves 4
Ingredients: 350 g/12 oz thin leeks; 350 g/12 oz parsnips; 4 tablespoons olive oil; freshly grated Parmesan cheese, to serve; salt; black pepper; 2 large yellow peppers; 225-275 g/8-10 oz pasta shapes, noodles or spaghetti; 225-275 g/8-10 oz pasta shapes, noodles or spaghetti; 225 g/8 oz kabanos sausages; 225-275 g/8-10 oz pasta shapes, noodles or spaghetti

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Parsnips are far more versatile than you would imagine, as this easy recipe shows. With the smoky-sweet additions of grilled peppers and kabanos (thin Polish sausages with a spicy, smoked flavour), and the light, oniony taste of leeks, this is a wonderful combination.

Ingredients

2 large yellow peppers
225-275 g/8-10 oz pasta shapes, noodles or spagh

Main course
Pasta

Method

Halve the peppers lengthways and discard the seeds and stem. Put the pepper halves under a hot grill, skin-side upwards, until blackened in patches all over. Wrap in a plastic bag or tin foil until cool enough to handle. Peel off the skin and cut the peppers lengthways into thin strips.

Cook the pasta in plenty of boiling salted water until al dente. Meanwhile, slice the kabanos sausage