Ingredients for 4 people:
- 8 Walnuts
- 20 g pine nuts
- 250 g Mascarpone
- 5 slices of PGI knife-cut Finocchiona
- 350 g wholemeal spaghetti
- Tuscan Extra Virgin Olive Oil
- 1 Lemon
Finely chop the PGI Finocchiona IGP with a knife.
Toast nuts and pine nuts and coarsely chop them, then add mascarpone with a drop of cooking water, add 30% of finely chopped PGI Finocchiona, and if needed, dilute the sauce with a spoon of cooking water, when pasta is ready, toss it in a pan. Once plated, add finely chopped raw PGI Finocchiona, dust with grated lemon and a small amount of Tuscan Extra Virgin Olive Oil.