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SERVES 4
Walnut pasta from Tuscany
- 400 g (14 oz) tortiglioni pasta
- 50 g (2 oz) pine nuts
- 150 g (5 oz) walnuts
- 2 tablespoons breadcrumbs
- 1 clove of garlic
- 2 tablespoons olive oil
- Flaked salt
- Ground black pepper
- 250 ml (8 fl oz) milk or single cream
- 50 g (2 oz) pecorino cheese
- 50 g (2 oz) walnuts when serving
- Boil the pasta al dente in richly salted water.
- Roast the pine nuts in a dry frying pan.
- Mix the pine nuts, walnuts, breadcrumbs, garlic, olive oil, salt and pepper in a blender.
- Bring the milk/cream to boil, pour it over the nut mixture and mix it all together.
- Mix the walnut sauce with the freshly boiled pasta.
- Serve with grated pecorino and garnish with crushed walnuts.