Ingredients

The following ingredients have 2 Servings
  • Sweet Potatoes/Pasta 1 medium sweet potato (¾ pound) 1/2 medium celeriac (celery root) (¼ pound) 1 tablespoon olive oil ½ teaspoon sea salt 4 ounces whole wheat long pasta (like pappardelle) Butter Sauce 3 tablespoons unsalted butter 1 clove garlic, minced ¼ cup crushed hazelnuts 2 teaspoons lemon juice ½ teaspoon lemon zest 1 tablespoon freshly minced tarragon Pinch of Salt

Instruction

  • Preheat oven to 425˚F. Peel the sweet potato and celeriac then cut into ½” cubes. Toss with the olive oil, salt, and pepper. Spread onto a sheet tray and roast until the vegetables are tender and starting to brown; 30 to 35 minutes.
  • While the sweet potatoes are roasting, cook the pasta until tender. Drain and reserve ½ cup of pasta water. Set pasta aside.
  • Return the pan used for pasta back to the stovetop. Over medium-low heat, add the butter and let melt. Add the hazelnuts and cook for a couple minutes, until fragrant. Stir in the garlic and continue to cook for another minute; just long enough for the garlic to become golden. Turn off the heat and stir in the lemon juice, zest, tarragon, and salt.
  • Add in the roasted sweet potatoes and pasta; tossing until well combined. Add a splash of pasta water as needed to help the butter coat the noodles. This may or may not be needed. Serve with a sprinkle of chopped hazelnuts and minced tarragon if desired.