Pasta with Celery

Ingredients

• 50 g Pine nuts
• 100 g black olives (pitted)
• 2 Tbsp grated Parmesan
• 4 tbsp pumpkin seed oil
• 1 splash Lemon juice
• pepper (ground)
• 6 stalks celery
• 4 Spring Onions
• 400 g spiral pasta
• Salt
• 2 tbsp olive oil
• 100 ml dry white wine
• 1 Orange (juice)
• 1 tsp forest honey
• 2 tbsp pine nuts

Instructions

1. 1.

   Toast the pine nuts in a dry pan until fragrant, then set aside. Roughly blend the olives, half of the pine nuts, and parmesan, stirring in the pumpkin seed oil. Season with lemon juice and pepper to taste.

2. 2.

   Wash the celery, strip off the fibers, and cut into about 8 cm pieces. Wash and trim the spring onions, cutting them into equal lengths.

3. 3.

   Cook the pasta in boiling salted water until al dente. Heat olive oil in a pan and sauté the celery sticks and spring onions over high heat for 1–2 minutes. Deglaze with wine and orange juice, then simmer uncovered for about 5 minutes until the liquid reduces almost completely.

4. 4.

   Drain the pasta, let it dry slightly, and combine with the vegetables on plates. Spoon about 1 tbsp of pesto over the top and sprinkle the remaining pine nuts.

5. 5.