Whole wheat pasta with celeriac cream and hazelnuts

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Celeriac150 g
• Hazelnuts10 g
• Reduced-fat milk50 ml
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano10 g
• Thymeto taste
• Saltto taste

Contains: gluten, lactose, nuts, celery,

In season: October – March

Method

1. Bring a small pan of water to the boil and salt it once it boils. Meanwhile peel the celeriac with a knife, removing all the knobbly skin, and cut it into roughly 2 cm cubes.
2. Cook the celeriac in the boiling water over medium heat for 15 minutes, until tender to a fork; drain.
3. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
4. Toast the hazelnuts in a small dry pan over medium heat for 3–4 minutes, until fragrant, then chop roughly.
5. Blend the celeriac with the milk, olive oil and thyme leaves until velvety; season with salt.
6. Drain the pasta, keeping a small ladle of the cooking water, and dress it with the cream and grated Parmigiano, loosening if needed; finish with the toasted hazelnuts.