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Spaghetti with Walnuts Broccoli drowned

Ingredients: 2 leeks

• 20 g dried mushrooms
• 1 dl cream plant
• 320 g of spaghetti
• 15
• walnuts 3 tablespoons extra virgin olive oil Black pepper

Salt Soak the mushrooms in a bowl with warm water.
Remove the green part of leeks, wash them well inside open them in two, sgrondateli from water, slice them finely and brown over medium heat for about 10 minutes with olive oil. Add the mushrooms and finely chopped drained dall'ammollo, Cook 5 minutes. Wet with most of the water filtered through a sieve of mushrooms, let dry almost completely, add the cream and leave to thicken for 2 minutes. Cook the spaghetti
al dente and toss with the sauce of mushrooms, walnuts and chopped chervil, mix well and serve.