Pasta with celery and leek cream and spicy pickled black pepper

Ingredients

• 1 jar of spicy pickled black pepper
  
• Pasta of your choice - Cappelletti or Tagliatelle - 250 g
  
• Celery head – 400g – 1/2 large or 1 small head
  
• Leek – 100g – 1/3 of a large leek, we use the whitest part
  
• Almond milk – 300ml
  
• Olive oil
  
• Ground nutmeg – 2 pinches
  
• Salt and pepper to taste

Preparation

1. Boil the pasta according to the package directions in lightly salted water. Drain. Retain the water.
2. Sauté the leeks in olive oil until slightly softened, 4-5 minutes.
3. Add the celery in small cubes for 2-3 minutes with the leek and olive oil.
4. Add water from the pasta to cover it slightly. After a while, add more, but not all at once, so as not to dilute it.
5. Add a pinch of nutmeg and black pepper to taste.
6. When the celery is ready and soft without any excess water in the pan, remove from the heat and when it cools, blend with almond milk, adding three 100ml portions.
7. Blend until smooth, looking for a consistency that is thinner than puree, but thicker than sauce.
8. Return to the stove over medium heat to heat the sauce, stirring constantly, and add salt to taste and another pinch of nutmeg.
9. Return the pasta, turning it several times to absorb the sauce.
10. Serve on a plate, sprinkle with more black pepper and let cool.
11. Serve each portion with two fillets of spicy marinated black cod and a sprig of thyme.