Pasta with Celery and Lemon

1. 1

   In a large pot of boiling salted water, blanch the celery for 1 minute.

2. 2

   Using a slotted spoon, transfer to a colander and refresh under cold water.

3. 3

   Bring the water back to a boil.

4. 4

   Add the pasta and cook until just al dente.

5. 5

   Meanwhile, melt the butter in a large skillet.

6. 6

   Add the shallot and cook over moderate heat until softened, about 2 minutes.

7. 7

   Add the chicken stock, crushed red pepper and celery and cook until reduced by one-third, about 5 minutes.

8. 8

   Drain the pasta, reserving 1/4 cup of the cooking water.

9. 9

   Add the cooking water and Parmesan to the skillet and simmer for 2 minutes.

10. 10

    Add the pasta, simmer for 1 minute and remove from the heat.

11. 11

    Add the chives and lemon zest, season with salt and pepper and toss.

12. 12

    Transfer the pasta to a large warmed bowl, sprinkle with the celery leaves and serve.

* Per serving · 4 servings · Values may vary.