Orecchiette Cacio e Pepe with Parsnips

1 Heat the oven to 425 (220 C) degrees.
2 Put the parsnips on a rimmed baking sheet and toss with 1 tablespoon of the olive oil and a pinch of salt. Roast until tender and lightly browned, 15 -20 minutes.
3 Bring a large pot of water to a boil. Add 3 tablespoons kosher salt and the orecchiette and cook until al dente.
4 While the pasta is cooking, put all the peppercorns in an electric spice or coffee grinder and pulse until coarsely ground (if you don’t have a coffee grinder dedicated to spices, crush the pepper in a manual pepper grinder or a mortar and pestle).
5 Place a large sauté pan over medium-high heat. When the pan is hot, add the peppercorns and whole fennel seeds and toast until fragrant, about 1 minute. Add the butter and remaining 2 tablespoons olive oil. Stir together until the butter melts, then remove from the heat.
6 Drain the pasta, reserving ¾ cup of the cooking water in a heatproof measuring cup. Add the pasta to the sauté pan along with the parsnips and both cheeses and toss it all together. Add some of the reserved water, a few tablespoons at a time, until the cheese melts into a creamy sauce; you might not use all the water.
7 Stir the kale leaves into the hot pasta to wilt them. Serve with additional cheese on the side.