SERVES 4

  • 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
  1. Boil the pasta al dente in richly salted water.
  2. Roast the pine nuts in a dry frying pan.
  3. Mix the pine nuts, walnuts, breadcrumbs, garlic, olive oil, salt and pepper in a blender.
  4. Bring the milk/cream to boil, pour it over the nut mixture and mix it all together.
  5. Mix the walnut sauce with the freshly boiled pasta.
  6. Serve with grated pecorino and garnish with crushed walnuts.