Preparation
Cook the Penne Rigate in a large quantity of salted boiling water, drain, then season with Extra Virgin Olive Oil, to which you would have added a clove of chopped garlic. In a bowl, mix the walnut sauce, the ricotta, parmesan and marjoram to form a cream that you will pour onto the Penne Rigate. Decorate the dish with some fresh shelled walnuts.
