The Strozzapreti with Celery Pesto is born as a zero-waste recipe. Having purchased almost exclusively organic products over the years, I found myself needing to use the whole plant, especially the leaves, rich in beneficial substances, which are usually the first to be discarded. In the end, I succeeded in my intent, with excellent results.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1.1 lbs fresh strozzapreti
- 9 oz celery leaves
- 3.5 oz celery stalk
- 1.75 oz pine nuts
- 1 clove garlic
- 4 tbsps grated Parmesan cheese
- 4 tbsps grated Pecorino Romano cheese
- 8 tbsps extra virgin olive oil
- 5.3 oz pancetta
- to taste salt and pepper
Preparation
Weigh the celery leaves, including the small branches. Wash them well, and place them in the blender. Prepare on your work surface, the remaining celery stalk, and all the ingredients, already weighed, to make your work easier. Add the grated Parmesan and Pecorino Romano, 6 tablespoons of extra virgin olive oil, 1.4 oz of pine nuts, the garlic clove, salt, and pepper to the blender. Blend everything, and if necessary, add a small amount of cold water. Once the ingredients are well blended, turn off and let rest. In a non-stick pan, sauté the diced celery stalk and pancetta with the remaining pine nuts and two tablespoons of extra virgin olive oil. Boil the strozzapreti, set aside a bit of the cooking water, and pour them into the pan. Stir for two or three minutes, then turn off, add the pesto, and mix thoroughly. If the sauce becomes too dry, add the cooking water. Plate, serve hot, and if you like, add more grated Pecorino Romano. Did you like my recipe Strozzapreti with Celery Pesto? Follow me on Facebook to not miss any updates!!
