Recipe Spaghetti With Walnuts

Ingredients:

Spaghetti 320 g, Extra virgin olive oil 70 g, Walnut kernels 160 g, Garlic 1 clove, Pinoli 20 g, Parmigiano Reggiano PDO grated 20 g, Whole milk 160 g, Bread crumbs 30 g, Marjoram to taste, Salt until as required, black pepper as much as possible to garnish walnuts as needed

Doses for: 4 persone realization time: 45 minutes

Recipe:

To prepare spaghetti with walnuts, first boil the walnut kernels for 5 minutes in boiling water, this will serve to soften the skin and dampen their bitter taste. In the meantime place the breadcrumbs in a small bowl and moisten it with milk, let it soak. Meanwhile, place a saucepan with plenty of water to salt when it boils: it will be used to cook spaghetti. Drain the walnuts with a sieve and place them on a cloth, rub them gently with the cloth so as to remove part of the skin. Keep the kernels aside. Take the bread, drain it through a sieve, keeping the milk, and mash it with a spoon to remove the excess milk. Now cook the spaghetti in boiling water for minutes or for the time shown on the package. Pour the walnut kernels, bread crumbs and a few tablespoons of milk used to soften the crumb into a mixer with blades (60 g should be enough), pine nuts, peeled garlic and perfumed with marjoram leaves flavored with Grated Parmesan cheese. Run the blades and while the mixer is working pour the olive oil flush with the spout of the lid, blend everything until you obtain a smooth and homogeneous mixture (if it is too dry you can still add some milk), then pepper and salt. operate the blades again for a few moments. Pour the walnut pesto into a pan without lighting the fire and mix it with a ladle of pasta cooking water; stir to mix, as soon as the pasta is cooked, drain it directly into the pan with walnut pesto, stir to flavor over low heat. The spaghetti with walnuts are ready, serve garnished with walnut kernels and marjoram leaves.

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