CELERIAC RIBBON PASTA WITH SPINACH

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Serves 2

Preparation Time:  20 minutes

Cooking Time:  5 minutes

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This recipe was a great find and inspired by BBC Good Food Guide and so easy to prepare and very satisfying and surprisingly filling.   Also nice and healthy!    Perfect for quick supper!

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Ingredients

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1 celeriac, peeled

Juice of lemon

Large handful of pumpkin sseeds

2-3 tbs olive oil

Generous knob of butter

4 Thyme sprigs (or use dried thyme)

2 cloves garlic, minced

Half tsp dried chilli flakes (optional)

One bag of baby Spinach leaves

100 gms Pecorino cheese

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AND THIS IS WHAT YOU DO.....

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1. Using a vegetable peeler, cut long strips around the circumference of the celeriac and put immediately into a bowl of very cold water.    I used my Spiraliser for this - the job was done in a few moments!
    

2. Dry fry the pumpkin seeds until they have puffed up and popped, but be careful not to let them burn, set aside.
    

3. Add the celeriac to salted, boiling water and cook for one - two minutes, drain and set aside.
    

4. Heat oil and butter in a pan until foaming, add the thyme, garlic and chilli.
    

5. Cook until fragrant, then add the spinach, stir well in the juices and then add the pumpkin seeds and half of the cheese, stirring well but only enough to let the leaves partially wilt.
    

6. Add the celeriac, then the lemon juice, stir well and serve immediately.
    

7. Top with generous amounts of cheese.