Pasta pot with feta cheese and walnuts

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp butter
• 1 garlic clove(s)
• 250g penne
• 1 liter of juice (vegetable juice)
• Salt and pepper from the mill
• 200 g whipped cream
• 150 ml milk
• 50 g walnuts
• 50 g cheese (hard cheese, Italian e.g. Gran Padano)
• 200 g feta cheese
• 1 bunch parsley, flat

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

really delicious and so easy!!!

Peel and dice the onion, and sauté in hot butter until translucent. Finely dice the garlic and add it. Immediately add the pasta and a little of the vegetable juice, stirring until the juice has evaporated. Season with salt and pepper. Gradually stir in the remaining juice and let it boil down. Stir in the cream and milk and let it cook until the pasta is tender. Lightly toast the walnuts in a dry pan, remove them, and roughly chop them. Grate the hard cheese and crumble the feta cheese. Rinse the parsley, shake dry, and finely slice the leaves. Mix the pasta, nuts, hard cheese, half of the feta cheese, and the parsley. Sprinkle the remaining feta cheese and parsley over the pasta and serve immediately. Penne al arrabiata is cooked in this way. As with risotto, gradually add liquid until the pasta is tender and has absorbed the liquid. The pasta will then taste much more aromatic. Instead of vegetable juice, you can also use broth or tomato juice. And finally, a dash of cream. Always serve pasta in sauce immediately, as the pasta absorbs a lot of liquid even after cooking and then becomes soft.