Ingredienti per 4 persons 500 g bigoli
For the seasoning:
24 walnuts
6 tablespoons oil
120 g liquid cream
a pinch of nutmeg
30 g breadcrumbs
salt and pepper
Preparazione First prepare the bigoli.
Shell the walnuts and chop the nuts in the mixer, adding half of the oil, the cream, nutmeg, salt and pepper.
Cook the bigoli in abundant salted water and drain them as soon as they come to the surface.
Pour the pasta into a serving dish and season it first with the walnut sauce and then with the breadcrumbs browned in the remaining oil.
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