Penne With Smoked Salmon And Horseradish Sauce

• 8 ounces dry penne pasta
• 2 tablespoons fresh horseradish (just buy a big horseradish root. You'll end up using it all and never buy prepared horseradish again.)
• 1 tablespoon olive oil
• 1/2 cup celery, thinly sliced
• 1 clove garlic, minced
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups milk
• 8 ounces smoked Salmon, broken into small pieces
• salt & white pepper to taste
• 1-2 tablespoons chives, chopped

1. Put your pasta water on to boil in a large pot. Salt the water heavily.
2. Peel the horseradish root and cut it into 1/2 inch cubes. Pulse the cubes in the food processor until pureed. Be cautious when you lift the lid of the food processor so that the fumes don't burn your nose. Measure out 2 tablespoons and set aside. Put the rest into a glass jar with a little white vinegar and store it in the fridge. It keeps for weeks.
3. In a large saucepan, heat the olive oil over medium high heat. Add the celery and cook for about 5 minutes or until it gets soft.
4. Add the chopped garlic and cook another 2 mintues. Remove the celery and garlic to a plate and set aside.
5. In the same saucepan, heat the butter. Whisk in the flour until smooth.
6. Gradually whisk in the milk. Don't freak out if there are a few lumps.
7. Bring the milk mixure to a boil and cook for about 2 minutes, while whisking, until it thickens.
8. Remove the sauce from the heat and add the celery, garlic, horseradish, and smoked Salmon. Add salt and white pepper to taste.
9. Drain the pasta and put it in a large serving bowl. Add the sauce and toss well. Sprinkle with chives and serve.

penne pasta, fresh horseradish, olive oil, celery, clove garlic, butter, flour, milk, salmon, salt, chives

Taken from food52.com/recipes/9159-penne-with-smoked-salmon-and-horseradish-sauce (may not work)