Creamy Cavatappi with Roasted Celeriac, Spinach and Ricotta, with Toasted Hazelnuts and Lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the celeriac on a baking tray, add 2 tablespoons olive oil, 2 garlic cloves, 1/2 teaspoon salt, and a little black pepper. Toss well and roast for 25 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   While the celeriac roasts, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   Bring a large pot of well-salted water to a boil. Cook the cavatappi according to the package until al dente, usually 9 to 11 minutes. Reserve 250 ml / 1 cup of the pasta water, then drain the pasta.

4. 4

   In a wide skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the shallot and the remaining minced garlic clove, and cook for 3 to 4 minutes until soft and fragrant, without letting them brown too much.

5. 5

   Add the spinach to the skillet with a pinch of salt and sauté for 1 to 2 minutes until wilted. Remove about one third of the spinach to use as a finishing garnish, and leave the rest in the skillet.

6. 6

   Transfer the roasted celeriac and the 2 roasted garlic cloves to a blender or food processor. Add the ricotta, Parmesan, hot vegetable broth, lemon zest, 2 tablespoons lemon juice, nutmeg, and 60 ml / 1/4 cup of the pasta cooking water. Blend until very smooth and creamy. Taste and adjust with salt and black pepper.

7. 7

   Pour the sauce into the skillet with the spinach. Add the drained pasta and toss over medium-low heat for 1 to 2 minutes. Add more pasta water little by little until the sauce becomes silky and coats the pasta well.

8. 8

   Turn off the heat and add half of the toasted hazelnuts. Toss gently to distribute them while keeping some crunch.

9. 9

   Serve the pasta hot with the reserved spinach on top, the remaining hazelnuts, extra Parmesan if desired, and another twist of black pepper.