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Tagliatelle with Celery & Gorgonzola | In 20 Minutes
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20 min
Quick
Knuspr-Küche
Feine Tagliatelle mit zart geschmortem Staudensellerie in einer herrlich cremigen Gorgonzolasauce, verfeinert mit gerösteten Walnüssen. In nur 20 Minuten servierfertig!
Preparation method
Preparation & Toasting
Bring a large pot of well-salted water to a boil for the tagliatelle. Coarsely chop the walnut kernels and toast them in a large pan without fat over medium heat for 2–3 minutes until fragrant. Then remove and set aside.
Thoroughly wash the celery, pat dry, and cut into thin slices. Finely chop tender celery greens for garnish later. Peel and finely chop the garlic cloves.
Cooking & Serving
Cook the tagliatelle in the boiling salted water according to package instructions until al dente. Just before draining, scoop out about 100 ml of pasta water and set aside.
Chef's tip
Tip: If you prefer a milder Gorgonzola flavor, choose Gorgonzola Dolce. For an even bolder note, Gorgonzola Piccante is an excellent choice.
Ingredients
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