Penne with Brazil nut sauce

Active ingredients

• 150 g penne
• 100 ml fresh cream
• 150 ml veggie stock
• 2 tablespoons flour
• Herb salt and pepper
• 100 g brazil nuts, ground
• 20 g Parmesan, grated
• 30 g Brazil nuts, coarsely sliced

Preparation:

1. Prepare pasta in seawater up until soft however still company.

2. Mix cream and veggie stock in a casserole, include the flour, stir well and give the boil.

3. Season and include the ground nuts.

4. Drain pipes pasta and disperse on plates, include the nut sauce and spray with sliced Brazil nuts and ground Parmesan cheese.