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Linguine with Celery & Walnuts | Quick Autumn Pasta
(0)
20 min
Quick
Knuspr-Küche
Ein herbstliches Blitzgericht der italienischen Feierabendküche: Knackig geschmorter Staudensellerie trifft auf aromatische Linguine, geröstete Walnüsse und eine samtige Emulsion aus brauner Butter, Zitrone und feinem Parmesan. In nur 20 Minuten auf dem Tisch – frisch, raffiniert und wunderbar nussig!
Ingredients
Preparation method
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.
Chef's tip
Do not discard the tender celery greens: they offer a wonderfully fresh aroma that perfectly complements the nutty butter emulsion.
For an even richer flavor note, you can lightly brown the butter before adding the pasta (brown butter).
75 min
Under an hour
