Tagliatelle with Celery Cream and Mint is a very fast, easy recipe. When you have little time and want to make a good impression, this recipe is what you need. It is also economical because the ingredients are really cheap. Celery cream used in this recipe is uncooked, in fact its preparation is similar to pesto sauce (Pesto alla Genovese).
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Tagliatelle with Celery Cream and Mint Recipe
- 400 g (14 oz) fresh egg noodles (tagliatelle)
- 80 g (2,8 oz) white celery (heart and leaves)
- 10 mint leaves
- 5/6 chives
- 40 g (1,4 oz) pine nuts
- 30 g (1 oz) grated Parmesan cheese
- 30 g (1 oz) grated Pecorino Romano cheese
- 3 tablespoons extra virgin olive oil
- 3/4 ice cubes
- salt and pepper
Chop the celery and clean it under fresh water, together with its leaves. Clean mint and chives.
Put these ingredients into the bowl of the mixer (1). Add pine nuts, 3 tablespoons oil, 3/4 ice cubes, salt and pepper. Blend until the mixture is smooth (2). Add grated cheeses and mix well. Place the sauce into a bowl (3).
Add tagliatelle to the boiling water and cook them, according to package instructions. Meanwhile add 2/3 tablespoons of cooking water to the sauce, otherwise celery cream will remain too dense and cold. Drain noodles and serve them seasoned with celery cream and mint sauce.