When I was a child, my mother find marjoram as an ingredient for walnuts sauce, and bought this new, mysterious herb. Since then, marjoram it's a must-have for me: I used it in many dishes, but I it will always remember me of this walnuts pasta.
Three years ago I sowed many marjoram seeds in my garden, but all I got was a square meter of tiny and sad plants.
The next year the marjoram exploded, and since then it's almost out of control, I harvest it even during winter, and sometimes I have to prune it.
Lucky me, because marjoram is a wonderful aromatic herb: delicate but with a strong personality, it's perfect with pasta, potatoes, meat, herbal teas.
This is the recipe that my mother used to cook, that made me love marjoram in the first place.
Walnuts Pasta with Marjoram
Ingredients
Serves four:
320 conchiglie rigate
120g walnuts kernels
200ml single cream
1 tbsp. marjoram
30g grated parmesan
1 pinch nutmeg, grinded
1 tbsp. butter
white pepper
Directions
Mince finely the walnuts.
Melt the butter in a frying pan. Add the minced walnuts and mix well. Add the single cream, grated parmesan, marjoram and nutmeg.
If the sauce is too thick, stir in a little more milk to thin it out. Cook a few minutes.
Bring a pot of salted water to a boil, add pasta and cook until al dente.
Drain well the pasta and season with the sauce and grinded white pepper.
 A similar recipe:
Apple, Walnuts and Sage Pasta
 I am entering this in Presto Pasta Nights, hosted this week by Reeni from Cinnamon, Spice & Everything Nice.
 This also goes to Family Recipes, an event created by The Life and Loves of Grumpy's Honeybunch.
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