Boil the fusilli in salted water following the instructions on the packet until it’s cooked al dente. Strain and put by.
Pasta salad with walnut sauce
- 320 g fusilli
- 150 g Borges toasted walnuts
- 5 dates
- 250 ml Borges Natura walnut drink
- 250 ml Borges Natura almond drink
- 2 cinnamon sticks
- 16 cherry tomatoes
- 40 g grated Parmesan cheese
- A pinch of salt
- A pinch of pepper
Step by step
Crush the walnuts and combine with the pitted dates to make a paste. Put by.
Warm the walnut and almond drinks in a saucepan with the cinnamon. When it comes to the boil, remove the cinnamon and add the walnut-and-date paste. Cook for 5 more minutes, stirring all the while.
Add salt and pepper and leave to stand. It will become creamier in texture as it cools, but you can also add a pinch of cornflour to thicken it up further.
Mix the sauce, tomatoes and cold pasta together in a bowl and serve the salad cold with a sprinkling of grated Parmesan (and topped off with some raw walnuts, if you like).