Ingredients for 4 people:

• 8 Walnuts
• 20 g pine nuts
• 250 g Mascarpone
• 5 slices of PGI knife-cut Finocchiona
• 350 g wholemeal spaghetti
• Tuscan Extra Virgin Olive Oil
• 1 Lemon

Procedure:

Finely chop the PGI Finocchiona IGP with a knife.

Toast nuts and pine nuts and coarsely chop them, then add mascarpone with a drop of cooking water, add 30% of finely chopped PGI Finocchiona, and if needed, dilute the sauce with a spoon of cooking water, when pasta is ready, toss it in a pan. Once plated, add finely chopped raw PGI Finocchiona, dust with grated lemon and a small amount of Tuscan Extra Virgin Olive Oil.