Tagliatelle of Carrots and Celery Sticks with Light Pesto of Celery Leaves

Servings: 4
Prep time: 25
  • - 2 carrots
  • - 1 stalk celery
  • - 30 g of crumb
  • - 2 tablespoons pine nuts
  • - 1 clove garlic
  • - 12 mint leaves
  • - ½ cup pasteurized cow's milk, semi-skimmed
  • - 1 lemon juice
  • - 2 tablespoons extra virgin olive oil
  • - Salt
  1. Divide the long carrots with a vegetable peeler obtaining many thin strips. Then mix them in a bowl with the chopped mint leaves, cover and cook.
  2. Peel the celery, keeping only the tender leaves (it takes about 2 handfuls). Always with a potato peeler reduce the long coastlines in thin strips like the carrots.
  3. Coarsely chop the garlic and celery leaves set aside, then transfer them to a mortar.
  4. Break up the bread and toss with oil making it absorb completely, then add it in a mortar together with the tablespoon of pine nuts. Start to pound pouring a few drops of milk at a time until you get the consistency of a pesto.
  5. Season the strips of celery with a pinch of salt and the juice of lemon, to taste, then add the carrots, leaving also some leaves of mint. Distribute the "noodles" in the dishes, place in the center pesto and pine nuts decorated with others.