Creamy Tortiglioni with Roasted Celery, Goat Cheese and Pistachio with Lemon, Honey and Tarragon

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the celery and garlic cloves on a sheet pan, toss with 2 tablespoons olive oil, 1 teaspoon salt, and the black pepper. Roast for 22 to 25 minutes, stirring halfway through, until the celery is tender with golden edges.

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   2. Meanwhile, bring a large pot of water to a boil and add the remaining salt. Cook the tortiglioni until al dente according to package directions, usually 10 to 12 minutes. Reserve 1 cup / 240 ml of the cooking water and drain the pasta.

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   3. Transfer the roasted celery and garlic to a blender or food processor. Add the goat cheese, Parmesan, lemon juice and zest, honey, and 1/2 cup / 120 ml of the pasta water. Blend until very smooth and creamy. Add more pasta water gradually if needed to adjust the texture.

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   4. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Pour in the celery sauce and cook for 1 to 2 minutes, stirring, until hot and silky.

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   5. Add the tortiglioni to the skillet and toss well to coat. Add a little more pasta water if you want a looser, glossier sauce.

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   6. Turn off the heat and add the chopped pistachios and fresh tarragon, reserving a small amount of both for finishing. Toss gently.

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   7. Serve immediately topped with the remaining pistachios, tarragon, and extra Parmesan if desired.