Pasta with Celery and Lemon

• 4 large celery ribs, peeled and cut into matchsticks, plus 1/4 cup celery leaves, for garnish
• 3/4 pound thin linguine or spaghetti
• 3 tablespoons unsalted butter
• 1 tablespoon minced shallot
• 1 cup chicken stock
• Large pinch of crushed red pepper
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped chives
• 2 teaspoons finely grated lemon zest
• Salt and freshly ground pepper

1. In a large pot of boiling salted water, blanch the celery for 1 minute.
2. Using a slotted spoon, transfer to a colander and refresh under cold water.
3. Bring the water back to a boil.
4. Add the pasta and cook until just al dente.
5. Meanwhile, melt the butter in a large skillet.
6. Add the shallot and cook over moderate heat until softened, about 2 minutes.
7. Add the chicken stock, crushed red pepper and celery and cook until reduced by one-third, about 5 minutes.
8. Drain the pasta, reserving 1/4 cup of the cooking water.
9. Add the cooking water and Parmesan to the skillet and simmer for 2 minutes.
10. Add the pasta, simmer for 1 minute and remove from the heat.
11. Add the chives and lemon zest, season with salt and pepper and toss.
12. Transfer the pasta to a large warmed bowl, sprinkle with the celery leaves and serve.

celery, thin linguine, unsalted butter, shallot, chicken stock, red pepper, freshly grated parmesan, chives, lemon zest, salt

Taken from www.foodandwine.com/recipes/pasta-with-celery-and-lemon (may not work)