Egg Pappardelle with walnut sauce
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Difficulty
Ingredients
- 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
Preparation
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.