Groene fusilli met noten-peterseliesaus

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(2 personen)

200 gr groene fusilli
100 gr gepelde walnoten
1 gehakt bosje peterselie
1 teentje knoflook
2 eetlepels beschuitkruim
45 gr zachte boter
1 1/4 dl slagroom
zout, peper

Kook de fusilli volgens de gebruiksaanwijzing beetgaar.
Hak de walnoten (houd wat hele noten achter), de peterselie (houd een toefje
achter), de knoflook en het beschuitkruim heel fijn.
Roer de boter door het mengsel, zodat een dikke pasta ontstaat.
Voeg de room toe en breng de saus op smaak met zout en peper.
Roer de saus direct door de warme pasta en garneer met walnoten en peterselie.