for 4 person

Walnut sauce

100 g	walnut kernels
50 g	grated Parmesan
1	garlic clove
1 dl	milk
½ dl	olive oil
	salt and pepper to taste

Fusilli

350 g	pasta (e.g. fusilli)
200 g	washed, prepared kale
	salted water, boiling
30 g	dried porcini mushrooms

How it's done

Walnut sauce

Blitz the walnuts, cheese, garlic, milk and oil in a food processor, season.

Fusilli

Cook the pasta in salted water with the kale until just al dente. Add the porcini mushrooms approx. 3 mins. before the cooking time is up. Drain well, retaining approx. 100 ml of the cooking water. Mix the pasta with the cooking water and walnut sauce.

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