Ingredients
- 300 grams of butternut squash (or pie pumpkin)
- 50 ml of extra virgin olive oil
- 1 clove of garlic
- 400 g penne or pennette pasta
- 80 g Sorrento walnuts, shelled and peeled
- 50 grams of butter
- 3 leaves of sage
- 80 grams of parmesan cheese, grated
- salt, pepper">pepper and hot pepper">pepper, to taste
Description
This Easy And Delicious Recipe By Neapolitan Chef Inghemarck Guida Highlights The Unique Taste Of Sorrento Walnuts. Of Course, If You Can't Get Sorrento Walnuts, This Dish Will…
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