Walnut Pasta with Pecorino Sardo
1 box of linguine pasta
¼ cup pine nuts
½ cup walnuts
2 Tablespoons breadcrumbs
2 Tablespoons olive oil
2 ½ cups milk or cream
2 ounces Pecorino Sardo grated/shredded
Walnuts for garnish
Cook the pasta al dente in salted water.
Toast pine nuts in a dry skillet.
Mix pine nuts, walnuts, breadcrumbs, garlic, olive oil, salt and pepper in a food processor.
Bring the milk / cream to a boil, pour in the nut mix and stir it together.
Mix the walnut sauce with the freshly boiled paste.
Serve garnished with grated pecorino cheese and crushed walnuts.
Tips: using cream gives a smoother result, and because of the fat, the cream brings out the taste so the dish becomes full of flavor (you can use cream with 5% fat and it will still be super good).