Wholewheat Fusilli with walnuts

  • Difficulty


  • 300 g Fusilli n° 34 Integrali
  • 1 dl cream
  • 100 g walnut kernels
  • 3 tbsp grated Parmesan cheese
  • ½ onion
  • 1 clove garlic
  • 1 bunch parsley
  • 30 g Butter
  • salt and pepper
Fusilli n° 34 Integrali


Bring to the boil a saucepan with plenty of salted water. In the meanwhile, keep a tbsp of kernels aside and chop the rest finely. Peel and mince the onion; peel and crush the garlic. In a saucepan with the oil and butter fry the onion and garlic until soft; add the finely chopped nut kernels and brown; season with salt and pepper.Add the cream. Cook the fusilli in a saucepan with plenty of boiling salted water. Drain it al dente and mix them with the nut sauce, the parmesan cheese and the chopped parsley. Garnish the dish with the whole kernels set aside earlier.