Parsnip and Walnut Pasta

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 2 parsnips, roasted
  • 100 g ( oz) walnuts, ground


Halve the parsnips, scoop out the flesh, and mix to a stiff, smooth paste with the rest of the filling ingredients.

Roll out the pasta dough, and cut into rounds or squares; fill and shape into half-circles or triangles, sealing the edges after moistening with water. Or spoon the filling at intervals on a sheet of pasta dough, moisten the spaces between, and cover with another sheet of