Multicolored maccheroncini with walnut sauce
Instructions
Scalded the walnut kernels in a pan with boiling water, drain them, take away the skin and put them in a mortar.
In a bowl, soak the bread crumbs a sandwich with a little water, wring it out, sminuzzatela and put it in the mortar too.
Add 50 g of pine nuts, peeled garlic clove, salt and a pepper and ground pounded the ingredients up to reduce them to mush.
Slowly add half a glass of olive oil, stirring with a wooden spoon to stir the mixture.
Place over heat a saucepan full of salted water, bring to a boil and add the paste.
Lessatela al dente, drain and put in a soup-tureen.
Seasoned macaroni with quickly prepared sauce, to prevent cool, deliver in four individual plates and serve.
Ingredients and dosing for 4 persons
- 75 g of type pasta macaroni yellows
- 75 g of type pasta macaroni greens
- 75 g of type pasta macaroni rosa
- 75 g of type pasta macaroni, brown
- 150 g of walnut kernels
- 50 g of pine nuts
- Salt
- Pepper
- 1 bun (crumb)
- 1 clove of garlic
- 1/2 cup of olive oil