Creamy sedani with roasted celery, lemon, pecorino and crunchy hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the celery, shallot, and 2 whole garlic cloves on a baking tray. Toss with 2 tbsp olive oil, 1/2 tsp salt, and a little black pepper. Roast for 20 minutes, stirring halfway through, until the celery is tender and lightly browned.

2. 2

   While the vegetables roast, bring a large pot of water to a boil and add the remaining salt. Cook the pasta until al dente according to package timing. Reserve 1 cup / 240 ml of the pasta cooking water before draining.

3. 3

   In a large skillet over medium heat, melt the butter with 1 tbsp olive oil. Add the breadcrumbs and cook for 2 to 3 minutes, stirring, until golden. Stir in the chopped hazelnuts and cook 1 minute more. Remove from the heat and mix in half of the parsley.

4. 4

   Transfer the roasted celery, shallot, and the 2 roasted garlic cloves to a blender or tall container. Add the cream, pecorino, lemon zest, 2 tbsp lemon juice, and 1/2 cup / 120 ml pasta cooking water. Blend until smooth and creamy.

5. 5

   In the same large skillet, heat the remaining 1 tbsp olive oil over medium-low heat. Add the chopped garlic clove and cook for 30 seconds without browning. Pour in the celery sauce and cook for 2 minutes, stirring gently. Adjust the texture with a little more pasta water if needed.

6. 6

   Add the drained pasta to the skillet and toss for 1 to 2 minutes so it is fully coated in the sauce. Add black pepper to taste and adjust salt if needed.

7. 7

   Serve the pasta hot with the crunchy breadcrumb and hazelnut mixture on top. Finish with the remaining parsley and a little extra grated pecorino if desired.