Creamy pennette with walnuts recipe
This is very quick and so easy - it's a no-cook sauce. I love its simple flavours, but it can be dressed up a little more by adding some lovely smoked chicken.
Ingredients
- 350 g pennette
- 100 g soft goats cheese
- 5 tbsp mascarpone
- 120 g walnuts, toasted and roughly chopped
- 1 pinch of nutmeg
- 50 g rocket, washed and trimmed
- 4 tbsp freshly grated Parmesan
- 1 pinch salt and freshly ground black pepper
- 12.3 oz pennette
- 3.5 oz soft goats cheese
- 5 tbsp mascarpone
- 4.2 oz walnuts, toasted and roughly chopped
- 1 pinch of nutmeg
- 1.8 oz rocket, washed and trimmed
- 4 tbsp freshly grated Parmesan
- 1 pinch salt and freshly ground black pepper
- 12.3 oz pennette
- 3.5 oz soft goats cheese
- 5 tbsp mascarpone
- 4.2 oz walnuts, toasted and roughly chopped
- 1 pinch of nutmeg
- 1.8 oz rocket, washed and trimmed
- 4 tbsp freshly grated Parmesan
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 0 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Cook the pasta according to the instructions on the package. Drain, but retain some of the cooking liquid and return the pennette to the saucepan.
- Add the soft goats cheese and mascarpone to the pasta and stir, adding a little of the reserved liquid as required.
- Sprinkle over the walnuts and grate a little nutmeg over the top. Add the rocket and Parmesan and carefully mix. Season to taste and serve immediately.
Recipe taken from Eat like an Italian, by Catherine Fulvio.
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