Conchigliette lisce with walnuts

  • Difficulty


  • 380 g0SX0052
  • 160 g walnut kernels
  • 1 organic lemon
  • 40 g sugar
  • 1 pinch powder cinnamon
  • salt to taste
Conchigliette Lisce n° 52


Cook the pasta in a saucepan with plenty of boiling salted water. Drain it rather al dente and. In the meanwhile once rinsed, grate the zest of the lemon; then chop the walnut kernel, not too finely. In a bowl, big enough to hold the pasta, fold in the grated zest, the nut kernels, the sugar and the cinnamon.Once drained, pour the pasta in the bowl sprinkle it with oil and mix well; serve it after a minute.