Penne rigate Ferrarese

  • 1


  • 300 g0SXE041
  • 60 g walnut kernels
  • 20 g toasted almonds
  • 1 pinch cinnamon powder
  • 1 pinch grated nutmeg
  • 6 tbsp milk
  • salt
Penne Rigate n° 41


Cook the pasta al dente in plenty of boiling salted water. Chop the walnuts and the almond in a food blender, then pour the mixed kernels in a bowl, add the oil, the milk, the nutmeg, the cinnamon and a pinch of salt constantly stirring.Once the pasta is cooked, drain it keeping 4-5 tbsp of the cooking water, then toss it a in a serving dish. Dilute the almonds and the walnut sauce with the cooking water and then pour it over the pasta, mix well and serve immediately.