Mafaldine alla salsa di noci

Ingredients

• 350 g mafaldine dei Campi
• 50 walnuts, in shell
• 2 salted anchovies
• 1 clove of garlic
• Salt

Instructions

Shell the nuts and boil them for a few seconds, then remove their skins by rubbing the shelled nuts gently with a kitchen towel. Place the nuts in a blender or mortar and grind them with a few drops of cold water (in order not to lose any oils) until very smooth. Finely chop the garlic and anchovies and add them to the nuts.
Cook the mafaldine until al dente, setting aside some of the cooking water before draining them. Put the pasta and the sauce in a large bowl and mix them together until the pasta is well mixed into the creamy sauce, adding some of the cooking water if necessary.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 10 minutes Share: 4 persons