Sage bacon parsnip linguine
Ingredients
- 2 tbsp olive oil, plus an extra drizzle (optional)
- 1 tbsp butter
- small bunch of sage, leaves picked
- 2 tbsp capers, drained and rinsed
- 50g smoked bacon or pancetta, cut into thin strips
- 300g parsnips, peeled and cut into 6cm-long pieces, about 2mm thick
- 180g linguine
- 30ml dry sherry
- squeeze of lemon juice
- grating of nutmeg
- 2 tbsp grated parmesan, plus extra to serve
- 1 tbsp crème fraîche
- ½ orange, zested (optional)
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