There pasta with walnut and celery sauce it’s a easy recipe and fast that finds its strength in the interesting combination of taste and textures. A vegetarian first course with a delicate, creamy flavor refreshed by the crunchiness of raw celery.
Ingrediants
- 280 g of garganelli
- 150 g of walnut kernels
- 1 stick of celery
- 20 g of extra virgin olive oil
- salt
- black pepper
There pasta with walnut and celery sauce it’s a first course original and creative, very easy to prepare. A quick recipe because the seasoning, made raw, it is prepared during the cooking of the pasta. If you want to further reduce the amount of oil used, set aside a little cooking water with which to “stir” the pasta when seasoning it.
There dried nuts, also called oily fruit thanks to the high quantity of unsaturated fatty acids it contains, is a valid ally against metabolic pathologies, the so-called “diseases of well-being”. And it is very good.
This is why it is strongly recommended to consume it as part of one varied and balanced diet. Not only as a delicious snack or an ingredient in desserts, but precisely in the creation of many tasty recipes such as i garganelli with walnut and celery sauce, precisely. Also try the Spelled Spaghetti with almond and beetroot pesto or Linguine with pistachio and parsley pesto. And then let yourself be conquered by all our recipes with walnuts.
OTHER TASTY RECIPES: Spaghetti with celery and pistachio pesto, Trofie with pesto, walnuts and new spinach, Taglierini with hazelnuts, Barley pumpkin and almonds with rosemary
How to prepare: Pasta with walnut and celery sauce
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
10 min
- Portions
-
4
How to prepare: Pasta with walnut and celery sauce
Making pasta with walnut sauce is very easy. While the water to cook the pasta comes to a boil, chop the walnuts in a mixer (or grind them in a mortar if you prefer) until you get a paste. Transfer it to a bowl and add a little oil, stirring to mix perfectly. Add a pinch of salt, a sprinkle of pepper and mix adding oil until the sauce becomes creamy and homogeneous.
Peel the celery, remove the filaments and cut it into small pieces: reduced size and regularity of the cut ensure that the celery is better distributed on the plate and is pleasant. Add to the walnut sauce and mix. In the meantime you will have salted water and dipped the garganelli which will have to be cooked al dente.
Drain the garganelli, keeping a little cooking water and transfer them directly to the bowl with the sauce. Mix well, so that the sauce is evenly distributed, stir in a drop of the cooking water if you think it is necessary and immediately serve the pasta with walnut and celery sauce, with a final sprinkling of black pepper.
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