Jerusalem Artichoke Spaghetti with Hazelnut Parsley Pesto
Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple vegetarian pasta dish from sautéed Jerusalem artichoke served with spaghetti, hazelnut parsley pesto, and lots of grated Parmesan cheese.
Ingredients
Pasta
  • 400g Jerusalem artichokes, scrubbed clean, peeled and thinly sliced
  • 1 tbsp olive oil and a knob of butter
  • 2 Shallots (or 1 large onion), finely sliced
  • 1-2 clove garlic, minced
  • 4 tbsps crème fraiche
  • 40g Parmesan cheese, finely grated
  • 160-180g brown rice spaghetti (or use wholemeal or spelt for non gluten free)
  • salt and pepper
Pesto
  • 50g roasted hazelnuts, skins removed and roughly chopped
  • 1 plump clove garlic
  • handful fresh parsley ~ 30g
  • 90mls Extra-virgin Olive oil
  • 1 Lemon, juice and zest
  • pinch salt
Instructions
  1. 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 ingredients into a food processor then blitz until well combined. Taste and adjust seasoning or lemon juice / oil as necessary. I prefer quite a chunky texture, personally. Set aside.
  2. Next prepare your Jerusalem artichokes, by steaming them in a steam basket for 5 mins. Drain well.
  3. Meanwhile warm the oil and butter in a large frying pan, then saute the shallots 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.
  4. 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. Brown rice pasta usually only takes around 6 minutes.
  5. 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 the rest of the parmesan at the table.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/jerusalem-artichoke-spaghetti/