Garganelli with walnuts

03691 GARGANELLI with WALNUTS INGREDIENTS for 4 PEOPLE 400 g of garganelli all'uovo, 200 g Walnut kernels, 50 g toasted pine seeds, a pinch of Marjoram, 1/2 clove of garlic, 100 g cooking cream, 80 g of grated Parmesan cheese, 2 tablespoons of olive oil, salt and pepper.

Chop the walnuts and PROCESS pine nuts, keep them aside.

Browned garlic in 2 tablespoons of olive oil, add the Marjoram, salt and pepper, and saute for 3 minutes.

Then add the cream and the chopped held aside and mix well.

Boil the pasta in salted water and cook them al dente.

Dress with the Walnut Sauce and Parmesan cheese, stir and serve.

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If the gravy is too thick add a little water to cook the pasta.