Egg Pappardelle with walnut sauce

  • Difficulty


  • 500 g0SW0201
  • 40 g Butter
  • 100 g grated Parmesan cheese
  • 100 g shelled walnuts
  • 1 pine kernels
  • 1 clove garlic
  • salt and pepper
Pappardelle n° 201


Finely chop the walnuts and the pine kernels using a food processor; heat a knob of butter and fry the kernel mix over a very gentle heat then fold in the parmesan and the chopped garlic.If too dense, dilute the mix with a couple of spoonfuls of the cooking water of the pasta, then add the virgin olive oil a bit at a time. Drain the pasta al dente and mix it with the sauce. Serve immediately.