Creamy Gigli with Roasted Celeriac, Sautéed Grapes and Taleggio with Pecans and Crispy Sage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the celeriac on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   While the celeriac roasts, bring a large pot of salted water to a boil for the pasta. Keep the hot vegetable broth nearby as well.

3. 3

   In a large skillet, toast the pecans over medium heat for 2 to 3 minutes until fragrant. Remove and set aside.

4. 4

   In the same skillet, add the butter and 1 tablespoon olive oil. When the butter foams, fry the sage leaves for 30 to 45 seconds until crisp. Remove carefully and set them on a plate.

5. 5

   Add the shallot to the skillet and cook for 2 minutes over medium heat. Stir in the garlic and cook 30 seconds more. Add the red grapes and sauté for 2 to 3 minutes until some begin to soften but do not collapse.

6. 6

   Pour in the dry white wine and let it reduce for 1 minute. Add the vegetable broth, heavy cream, taleggio, and grated Parmesan. Cook over low heat, stirring, until the cheese melts and the sauce becomes creamy. Add the lemon zest, the remaining salt, and black pepper to taste.

7. 7

   Cook the gigli pasta in the boiling water according to the package until al dente, usually 9 to 11 minutes. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

8. 8

   Add the roasted celeriac and drained pasta to the sauce. Toss well over low heat for 1 minute, adding a splash of the reserved pasta water if you need to loosen the sauce.

9. 9

   Serve the finished pasta topped with the toasted pecans, crispy sage, and optional extra Parmesan.