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.
Wash the courgettes, remove the two ends and cut them into julienne strips. Do the same with the carrots. Finely grate the orange zest. Transfer everything ...
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