Wholemeal Pasta with Walnut Sauce

Blend two-thirds of the walnuts, juice of one lemon, extracted garlic, four tablespoons of oil, and kitchen herbs in a hand blender or with the cutting attachment of a hand blender. Season with nutmeg and salt. Make pasta in enough salted water each after giving eight to 15 min. Drain and toss in a tablespoon of oil. Serve pasta with the sauce and with the coarsely chopped remaining walnut kernels.

As a 4th vegetarian menu consisting of:

Layered vegetable terrine

Salad quarters with radishes

Wholemeal pasta with walnut sauce

Cream cheese balls with fruits **

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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