Pasta with Walnut Pesto

Ingredients

• 150 g walnuts
• 120 ml milk
• 40 g white bread (without crust)
• 1 Garlic clove
• 30 g grated Parmesan
• 30 g soft blue cheese
• 1 tsp freshly chopped marjoram
• Salt
• 4 tbsp olive oil
• 6 tbsp whipping cream
• Pepper
• 400 g penne pasta
• walnut halves for garnish

Instructions

1. 1.

   Soak the white bread in milk. Roast the walnuts on a baking tray in a preheated oven at 160 °C for about 10 minutes, then rub off the brown skins. Grate two-thirds of the nuts finely and chop the rest coarsely. Squeeze out the milk from the bread. Peel the garlic and press it through a press. Mix the bread and garlic with the ground walnuts, Pecorino, and blue cheese thoroughly. Season the paste with salt and marjoram, stir in the cream, season the sauce with pepper, and finally fold in the coarsely chopped nuts.

2. 2.

   Cook the penne in plenty of salted water according to package instructions until al dente, drain, and mix with the sauce. Sprinkle walnut halves on top as desired for garnish.