Grilled Celery Pasta

INGREDIENTS

¼   cup chopped walnuts

4    stalks celery

½   pound farfalle or rotini or similar pasta

1    tablespoon olive oil

1    tablespoon dried thyme

¼   cup crumbled feta cheese

2    tablespoons lemon juice

1    tablespoon local honey

METHOD

Place a non-stick skillet over medium heat and add the walnuts. Shaking the pan constantly, cook the walnuts for 3 to 4 minutes and set aside.

Remove the leaves from the celery and set aside. Remove the divided parts from the tops of the celery and discard. Using a stove-top grill or an outdoor grill, cook the celery until just browned on both sides, 3 to 5 minutes per side. Remove from the grill and set aside to cool

Bring water to a boil in a large sauce pan and add the pasta. Cook according to package directions to an al dente state. Drain and place into a serving bowl. Add the walnuts, olive oil and thyme, stirring to coat completely. Cut the celery on a diagonal into ¼ inch slices and add to the pasta in the bowl Set aside.

.In a small bowl, combine the cheese, lemon juice and honey. Pour over the pasta and celery and stir to combine. Serve garnished with chopped celery leaves.

Adapted from an idea in Redbook magazine