Ribbon pasta with vegetable strips

Ingredients for 4 servings:

• 2 bunch parsley, flat
• 2 shallots
• 80 g almond(s) (flakes)
• 200 g cream cheese, (herb)
• 100 ml milk
• salt and pepper
• 4 carrots, tender
• 1 small celeriac
• 400 g ribbon pasta, narrow
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the parsley and shake dry, roughly chop the leaves. Finely chop the shallots. Lightly toast the flaked almonds in a saucepan over medium heat while stirring. Add the cream cheese, milk and shallot and mix, then add the parsley. Bring everything to a boil while stirring, then puree with a blender. Add a little milk if needed, then season with salt and pepper. Allow the sauce to thicken slightly. Now bring salted water to a boil. Peel and wash the carrots and celery and cut into pieces about 5 cm long. Then cut these lengthwise into thin slices. Stack the slices on top of each other and cut lengthwise into thin strips. Cook the pasta until al dente. In the last 3 minutes of the cooking time, add the carrot and celery strips to the boiling pasta water. Drain the cooked vegetable pasta, rinse briefly with cold water, let it drain, and serve with the sauce.