400g Pambac fusilli, 150g wheat, 150g finely chopped walnuts, 100ml melted butter, 2 tbsp maple syrup, ½ tsp ground cinnamon, fine salt, fresh mint leaves and canned pineapple chunks (optional).
400g Pambac fusilli, 150g wheat, 150g finely chopped walnuts, 100ml melted butter, 2 tbsp maple syrup, ½ tsp ground cinnamon, fine salt, fresh mint leaves and canned pineapple chunks (optional).
Boil the pasta in salted water according to package directions. Drain well and save some of the water. Add the butter over the pasta and stir. In a frying pan, fry the wheat on a medium heat until golden and beginning to release the flavour. Make sure it doesn't burn. Transfer the wheat to a large bowl. In the same pan, fry the finely chopped walnuts over low heat. Add the toasted walnuts to the bowl of breadcrumbs. Add the syrup and powdered cinnamon over the mixture. Stir well to incorporate all ingredients. Taste and adjust the amount of syrup to taste. Add pasta and mix well to coat the pasta completely. If you want the sauce to be more runny, you can thin it with a little bit of pasta water. Serve immediately, garnished with fresh mint leaves and pineapple chunks, if desired. Enjoy!