Pasta with parsley roots and chive pesto

Ingredients for 2 servings:

• 3 m.-large parsley root(s)
• 1 sprig(s) rosemary
• 1 tsp sumac
• salt and pepper
• 120 ml olive oil, mild
• 50 ml vegetable oil, neutral
• 1 bunch of chives
• 1 clove(s) garlic
• 1 tsp lemon zest, grated
• 1 handful of almonds
• 250g fusilli

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegan

Preheat the oven to 180°C fan/convection oven. Clean the parsley roots, brush them thoroughly, and cut them into half or quarter slices, approximately 1/2 cm thick, depending on their size. Pluck the rosemary needles from the sprigs. Thoroughly mix the parsley roots with the sumac, salt, pepper, rosemary, and 15 ml of olive oil in a bowl. Spread on a baking sheet lined with baking paper and cook in the middle of the oven for 30 to 35 minutes. For the pesto, rinse the chives with water, dry them with kitchen paper, and chop them finely. Finely chop the garlic clove. Toast the almonds in a pan, let them cool briefly, and then chop them finely. Place the ingredients in a tall jug with the remaining oil, salt, pepper, and lemon zest. Purée with a hand blender. Cook the pasta according to the package instructions. Mix the cooked pasta with the baked parsley roots and the pesto on a plate.