Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 80 g | nuts |
| 300 g | mascarpone cheese Sterilgarda |
| 40 g | butter |
| 400 g | fusilli |
| 4 tablespoon | parmesan |
| q.b. | salt |
Preparation
- Coarsely chop the walnuts with a sharp knife until they are reduced to small pieces.
- Also put the pot with the water for the pasta on the heat.
- In a non-stick pan, melt the butter with the chopped walnuts, toast them for a minute, stirring with a spoon, then add the Sterilgarda Mascarpone.
- Continue cooking until the mascarpone and walnuts have formed a nice cream. Add salt and turn off the heat.
- Meanwhile, cook the fusilli and when they are ready, drain them and keep aside a little of the cooking water.
- Pour the pasta into the pan with the walnut sauce and begin mixing by adding the cooking water and the parmesan.
- Plate and serve the pasta while still hot.
Wilt the garlic in a little oil. Once golden, remove the garlic and add the anchovy fillets As soon as the fillets melt, add the mascarpone and mix the ...
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