Preparation
Cook the Penne in a large quantity of salted boiling water until al dente. During this time, prepare the sauce. In a non-stick frying pan, heat the Extra Virgin Olive Oil Delicato then mix in the ricotta cheese, the cream, the walnuts and the ground hazelnuts. Add the Walnut Sauce, the thyme and the pepper. Drain the pasta and pour into the frying pan. Serve immediately, decorating the dish with some rocket leaves and some sprigs of thyme.
