- 320 g short pasta type mezze penne
- 150 g walnut kernels
- 30 g caster sugar
- a lemon
- cinnamon powder
For the nociata recipe, chop the walnuts with the knife and grate the zest of one lemon; collect them in a large bowl and mix them with sugar, a pinch of salt and one pinch of cinnamon. Cook the pasta in abundant salted water, then drain and transfer it to the bowl with the sauce.
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