Rinse and clean the celery stalk and the celery bulb and slice them into long strips with a peeler. Toast the walnuts with a little salt.
Rinse the apples, cut them into eighths, remove the seeds, cut them into 2 mm thin pieces and sprinkle them on the spot with 2 tbsp of juice of one lemon.
Dice the onion lengthwise and sauté in olive oil.
Make the pappardelle according to package directions in enough salted water. 30 seconds before the end of the cooking time, add the celery strips and then drain everything together.
In the meantime, heat the oil in a frying pan, fry the onion pieces for 2 minutes at high temperature and extinguish with the clear soup and the whipping cream. Now bring the whole to boil and add the apple pieces in the last minute.
Add the pasta mixture to the sauce and season with salt and pepper.
Finally, chop the roasted walnuts and spread evenly over the top.
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