Coloured fusilli with walnuts

Tempo 10'  


(for 4 people)
– 500 g of fusilli colorati OroGiallo
– 12 walnuts
– 2 cloves of garlic
– 1 chilli pepper
– 6 tablespoons of grated, salted ricotta cheese
– extra-virgin olive oil
– nutmeg


Chop finely the kernels of the walnuts, the garlic and the chilli pepper. Emulsify the whole with some oil, add the grated salted ricotta cheese, add some more oil up to obtain a smooth sauce. Let cook the fusilli in abundant salted water and drain them. Season them with the walnuts sauce and a dusting of grated nutmeg and serve.