Tortiglioni with roasted celery cream, lemon, thyme butter, and crunchy almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the celery, onion, and garlic cloves on a baking tray. Toss with 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper.

2. 2

   Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the celery is tender and lightly caramelized at the edges.

3. 3

   Meanwhile, bring a large pot of water to a boil. Add the remaining salt and cook the tortiglioni until al dente according to the package time, usually 10 to 12 minutes. Reserve 120 ml (1/2 cup) of the pasta cooking water before draining.

4. 4

   Transfer the roasted celery, onion, garlic, vegetable broth, heavy cream, 50 g of the Parmesan, lemon zest, and 20 ml (1 tbsp + 1 tsp) lemon juice to a blender or food processor. Blend until very smooth. If needed, add a few spoonfuls of the pasta water to loosen the sauce.

5. 5

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

6. 6

   In the same skillet, melt the butter with the thyme over medium-low heat for 1 to 2 minutes until foamy and aromatic. Add the remaining olive oil and a pinch of black pepper.

7. 7

   Pour the celery cream into the skillet with the thyme butter and cook for 2 minutes over low heat, stirring. Add the drained tortiglioni and toss well. Gradually add the reserved pasta water until the sauce becomes silky and coats the pasta.

8. 8

   Turn off the heat and add the remaining Parmesan. Stir until glossy and creamy. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired.

9. 9

   Serve immediately topped with the crunchy almonds and extra Parmesan if you like.