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Bigoli with walnuts

  • 15 minutes
  • Easy
  • First Courses
Substantial fresh pasta dish, enriched with nutmeg

Ingredients: Per 4 servings

  • lb bigoli-hard wheat pasta
  • 3 ½ oz heavy cream
  • 2 oz walnuts
  • 2 ½ oz butter
  • nutmeg
  • salt and pepper


Blend walnut kernel with nutmeg, cream and butter, season with salt ed if liked with pepper. Cook pasta in at least 12 cups of salted water, drain it when "al dente" and immediately dress with the walnut sauce. If the dish is too dry, add a few spoonfuls of the pasta cooking liquid. The best presentation is achieved by lightly sprinkling the pasta with a tablespoon of grated bread flavoured with a little butter.