Linguine with Celery & Walnuts | Quick Autumn Pasta

Toast the walnut kernels in a large, dry pan without fat over medium heat for 2–3 minutes until fragrant. Remove, chop coarsely, and set aside.

Bring a large pot of plenty of water to a boil, salt generously, and cook the linguine al dente according to the package instructions. Before draining, scoop out about 150 ml of starchy pasta water with a ladle.

Meanwhile, wash the celery, pluck the tender greens, and finely chop them for garnish. Cut the celery stalks diagonally into thin slices. Peel the garlic and slice thinly. Wash the lemon with hot water, finely grate the zest, and squeeze the juice of half a lemon.