Drive away with green broad beans and ricotta
Sauces from Italy - Liguria
translated by Italian with
Ligurian sauce easy to prepare, I use it as a condiment for pansoti or any other type of pasta, but you can also try it spread on bruschetta.
Allow the bread to soak in the milk for a few minutes.
In a mixer, or even better in a mortar if you have it, collect the walnuts, garlic, pine nuts and drained bread. Keep the remaining milk aside, you will need it later. Operate the mixer or work the sauce in the mortar.
Add the marjoram, the Parmesan and, a little at a time, the milk according to the desired creaminess. Set to salt.
When seasoning pasta, you do not have to heat the walnut sauce but simply lengthen it with a tablespoon of pasta cooking water. Enjoy your meal!