Preheat oven to 350F degrees, bake scrubbed whole celeriac root till soft inside when pierced with bamboo skewer, about an hour. Cool, dice the same size as your shrimp. Save trimmed top to make soup.

Put 6 cups of water in skillet, add cup of pasta and salt, boil 7 minutes til pasta is soft enough to split when squeezed between thumb and finger, called al dente.

Take pasta out, keep warm. Put shrimp with garlic cloves in left over pasta water, boil 3 minutes till pink, scoop shrimp out, keep warm.

In shrimp-pasta water, bring spinach to boil till bright green. Pour cup of pasta-shrimp-spinach broth in food processor with boiled garlic cloves and cashews and olive oil and pulse till smooth, add spinach, pulse till smooth sauce, mix with pasta. Taste, add pepper as desired.

Sprinkle shrimp and celeriac dices over the pasta, sprinkle parmesan cheese on top, serve.