This vegetarian corzetti pasta combines roasted root vegetables and black olives to create a dish full of flavors and textures. We used organic carrots, potatoes and celery root but you can have fun with any root vegetable that you have handy – turnips, daikon and Jerusalem artichokes would be a perfect match for corzetti pasta. When making this corzetti recipe, always make sure you have some good-quality Parmigiano Reggiano cheese in the fridge: it is essential to highlight the flavor of the roasted root vegetables.
Corzetti Pasta with Roasted Root Vegetables and Olives
3 organic carrots
1/2 celery root
10 spring potatoes
20 black olives
salt and pepper
extra-virgin olive oil
Parmigiano Reggiano cheese, grated
Peel the root vegetables, wash them carefully and cut them into pieces. Pat them dry.
Place the root vegetables in a baking tray and drizzle with extra-virgin olive oil. Season with salt and pepper to taste.
Roast the root vegetables in a 180C oven for about 40 minutes or until golden and nicely roasted. Set aside.
Make the corzetti pasta using your corzetti stamp. Cook the corzetti in boiling water until al dente. Drain them and add the pasta to the roasted root vegetables.
Add olives and sprinkle with grated Parmigiano Reggiano cheese. Serve the corzetti pasta with roasted root vegetables and olives immediately.