Penne with Celery and Walnuts | Italian Skillet Pasta
(0)
20 min
Quick
Kifli Kukták
Ropogós zellerszár, illatos fokhagyma és aranysárgára pirított dió találkozása az al dente pennével. Ez a klasszikus római ihletésű, serpenyős tésztaétel 20 perc alatt kész, a friss citromhéj és a pikáns pecorino sajt pedig lenyűgöző harmóniát teremt benne.
Preparation method
Preparation
Bring a large pot of plenty of water to a boil for the pasta, and add a teaspoon of salt.
Wash the celery stalks, trim the ends, and slice them into thin pieces, about half a centimetre thick. Set aside the tender inner celery leaves for garnish. Peel the garlic cloves and slice thinly.
Toast the roughly chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then transfer to a small bowl to cool.
Chef's tip
Never throw away the celery leaves: they are tender and add a wonderfully fresh, herbal flavour on top of the pasta.
If you want an even creamier texture, you can also fold in a tablespoon of cold cubed butter at the last moment after removing from the heat (mantecatura).
Ingredients
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