For the celery root cream:
120 grams celery root, peeled, cut into cubes
12 grams shallots, minced
25 grams almond milk, unsweetened
Vegetable broth to taste
Extra virgin olive oil to taste
Salt to taste
For the pesto:
50 grams Tuscan (black) kale, ribs removed
25-30 grams extra virgin olive oil
15 grams pecans or shelled walnuts
½ tablespoon nutritional yeast flakes, optional
1 small garlic clove, peeled and inner germ removed
2 grams salt
Very cold water or ice cubes
12 pecans, cut in half
1 tablespoon extra virgin olive oil
1 sprig rosemary
Celery root cream:
Heat a tablespoon of oil in a small sauté pan, add in the shallots with a pinch of salt and sauté for 3 to 4 minutes. Then add the cubed celery root, pour in the almond milk and broth and bring to a simmer over medium heat. Cook for 20 to 25 minutes or until celery root is tender and the broth has evaporated.
Add a pinch of grated nutmeg, blend and set aside.
Combine all the ingredients (the Tuscan kale pesto list) in a blender, add three ice cubes or a couple of tablespoons of very cold water and blend until you get a creamy pesto. Season with olive oil and salt to taste.
Cook the White Corn Pennette Rigate in plenty of boiling water according to the package directions. Drain the pasta and mix in the Tuscan kale pesto.
Heat a tablespoon of olive oil over medium heat in a small sauté pan with a sprig of fresh rosemary. Add the pecans or walnuts and let them sauté for 1 to 2 minutes, stirring often.
Remove the nuts from the heat and transfer them to a sheet lined with paper towels to help absorb the oil.
Spread one or two tablespoons of celery root cream on each plate and arrange the Pennette with Tuscan kale pesto on top of them.
Garnish with the rosemary scented pecans and serve.
Recipe by Francesca Bettoni, Beauty Food Blog