Legume Pasta with Celeriac

Legume pasta is an excellent choice if you’re looking for a dish rich in proteins and fiber, and paired with celeriac it adds a note of crispiness and freshness. Here is the recipe to prepare a simple and tasty dish of legume pasta with celeriac.

Ingredients

• 250 g of legume pasta (such as fusilli or penne)
• 1 medium-sized celeriac
• 2 cloves of garlic
• Extra virgin olive oil, to taste
• Salt and pepper, to taste
• Chopped parsley, for garnish
• (Optional) Parmesan or pecorino cheese flakes, for garnish
• (Optional) Chopped chili pepper, to add some heat

Preparation

1. Peel the celeriac and cut it into small cubes or julienne strips, according to your preference.
2. In a skillet, sauté the garlic cloves in extra virgin olive oil until they turn golden, then remove them.
3. Add the celeriac to the pan and fry for a few minutes, until it becomes slightly golden and tender. If desired, add chopped chili pepper for a spicy touch.
4. Meanwhile, bring a pot of salted water to a boil and cook the legume pasta following the package instructions, making sure it remains al dente.
5. Drain the pasta and reserve some of the cooking water.
6. Add the pasta to the skillet with the celeriac and stir well. If necessary, add a bit of the cooking water to make the mixture creamier.
7. Season with salt and pepper to taste and garnish with fresh chopped parsley.
8. Serve hot, with Parmesan or pecorino cheese flakes if you like an extra touch of savoriness.

Curiosity

Legume pasta is a relatively recent innovation in Italian cuisine, but it has quickly gained popularity for its nutritional value and because it is a valid alternative to traditional pasta, especially for those following plant-based diets or those wishing to reduce their intake of refined carbohydrates. It pairs perfectly with various vegetables and light dressings and is versatile for many preparations.