Celery Pasta with Pecans

Ingredients

• 200 g whole wheat pasta
• Salt
• 100 g pecan kernels
• 1.2 kg celery root
• 1 Red Onion
• 2 sprigs parsley
• 3 tbsp olive oil
• Pepper
• 150 ml Vegetable broth
• 2 tsp organic orange zest

Instructions

1. 1.

   Cook the pasta according to package instructions in boiling salted water until al dente, then drain. While the pasta cooks, finely grind about two‑thirds of the pecans with a food processor and chop the remainder coarsely. Peel the celery root and spiralise it into vegetable noodles using a spiraliser. Peel and finely dice the onion. Wash the parsley, pat dry, and chop the leaves.