Cook the pasta in boiling salted water for 12-15 minutes. Clean, wash and slice the celery. Keep celery green for garnishing. Heat 1 tablespoon of fat in a saucepan, cover and steam the celery for about 8 minutes. After 5 minutes add the peas. Heat the rest of the fat in a saucepan. Sauté the flour in it.
Add milk, cream and grated cheese while stirring. Let it boil well and season with salt and pepper. Drain the pasta on a sieve and arrange it on a plate with the vegetables and the slices of salami. Cover with some cheese cream sauce. Wash the chives, cut into fine rolls and sprinkle over the noodles. Serve garnished with celery green. Serve the rest of the sauce extra
Preparation time approx. 30 minutes