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 the leeks this is a wonderful combination.
Put the pepper halves under a hot grill, skin side upwards, until blackened in patches all over. Wrap in a tea towel until cool enough to handle. Peel off the skin using your fingers, then cut the peppers lengthwise into thin strips. Cook the pasta in plenty of boiling, salted water until al dente.
Drain and rinse the pasta well under cold running water. Return it to the rinsed-out pan and reheat gently. Place the pasta in a warm serving bowl. Pour the sauce on top and serve with grated Parmesan cheese.
© 1991 All rights reserved. Published by Websters International.