Mince finely the walnuts.
Melt the butter in a frying pan. Add the minced walnuts and mix well. Add the single cream, grated parmesan, marjoram and nutmeg.
If the sauce is too thick, stir in a little more milk to thin it out. Cook a few minutes.
Bring a pot of salted water to a boil, add penne rigate and cook until al dente.
Drain well the pasta and season with the sauce and grinded white pepper.
Pasta with Walnuts Sauce
Serves four:
320 Whole Wheat Penne rigate
120g walnuts kernels
200ml single cream
1 tbsp. marjoram
30g grated parmesan
1 pinch nutmeg, grinded
1 tbsp. butter
white pepper