Multicolored Maccheroncini With Nut Sauce

Preparation:

Preparation: Scald the walnut kernels in a saucepan with boiling water, drain them, remove the skins and put them in a mortar. In a bowl, wet the breadcrumbs of a sandwich with a little water, squeeze it, chop it up and put it in the mortar too. Add 50 g of pine nuts, a clove of peeled garlic, the necessary salt and freshly ground pepper and pound the ingredients until they are reduced to a pulp. Slowly add half a glass of olive oil, stirring with a wooden spoon to mix it perfectly with the mixture. Put a saucepan full of salted water on the fire, bring to the boil and add the colored pasta. Boil it al dente, drain it and transfer it to a bowl. Quickly season the macaroni with the prepared sauce, to prevent them from getting cold, distribute them in four individual bowls and serve.