Farfalle With Salsa Verde And Grilled Ricotta Salata

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3/4 pound tomatillos—husked, rinsed and halved

4 garlic cloves, thinly sliced

2 jalapeños, seeded and sliced

1 anchovy fillet, chopped

1/4 cup chopped basil

1/4 cup chopped flat-leaf parsley

1/4 cup snipped chives

1 cup extra-virgin olive oil, plus more for drizzling

1 teaspoon fresh lime juice

Salt and freshly ground black pepper

1 1/2 pounds farfalle pasta

One 1/2-pound piece of ricotta salata

1/2 cup coarsely chopped celery leaves

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