Celeriac Ribbon Pasta
- 1 celeriac
- 1 lemon
- 40g pumpkin seeds
- 2 tbsp extra virgin olive oil
- 15g butter
- 1 1/2 tsp dried thyme or 4 fresh thyme sprigs
- 2 finely chopped cloves of garlic
- 1/2 tsp dried chilli flakes
- 1 bunch of chard or spinach chopped
- 20g parmesan (or measure with your heart ;) )
- Using a good vegetable peeler, cut long, wide strips around the circumference of the celeriac, placing the ribbons into a bowl of water and lemon juice of 1/2 a lemon until you have lots of ribbons. Allow for more than you would using pasta. (for reference - we used 1/2 a celeriac and it made enough for 1 person)
- Dry-fry the pumpkin seeds in a pan until they have puffed and popped. Set aside.
- Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water.
- In a non-stick fry pan, heat the oil and butter until the butter has melted and foamed up.
- Add the thyme, garlic and chilli flakes.
- Cook the garlic mixture for 2-3 minutes until fragrant and almost golden, add the chard or spinach and stir cooking for a couple more mins.
- Add the pumpkin seeds and squeeze in some lemon juice.
- Turn up the heat and stir in half of the grated cheese. Add in the celeriac and a slosh of the pasta water and toss, shaking the pan until the sauce looks glossy.
- Divide between plates to serve and top with more cheese.