Ingredients for 4 people
- Spaghetti 320g
- Extra virgin olive oil (recommended Siciliano PGI)
- Walnut Pesto 100g
- Walnut kernels 160g
- Pine nuts 20g
- Grated Parmigiano Reggiano 20g
- Marjoram to taste
- Salt to taste
- Black pepper to taste
(1) Bring water to the boil in a pot and add salt.
In a separate pan, pour the whole walnut pesto jar and dilute it with a few spoons of pasta cooking water. Stir to mix.
(2) Cook the spaghetti "al dente", drain them quickly and toss them (still wet) in the pan with walnut pesto.
Heat up the stove to medium temperature and stir in walnut kernels, pine nuts and marjoram leaves.
Dish up and garnish with some Parmesan and chopped parsley.