1. Add the milk to a larger pot (ideally a bottom heavy one) salt, sugar, the slightly crushed cardamon pod and the dry macaroni pasta.
2. Cook the pasta in the milk over medium/low heat for about 20-25 min stirring occasionally.
3. While you keep an eye on the milk and pasta giving it a stir every 30-40 seconds, take out the food processor and give the walnuts kernels a few pulses until it gets to a couscous consistency.
4. When the pasta is ready (don’t overcook) take off the heat and set aside for a minute or two. Just allow it to cool a little.
5. Mix in the ground walnut and plate the pasta. Serve and enjoy. Although I love to have it hot, this is perfectly okay to have it cold too.
Line rimmed baking sheet with parchment paper. Add walnuts, tossing to coat completely. In large bowl, whisk together five-spice powder, ginger, salt, cinnamon, cumin, garlic powder, egg whites and hot pepper sauce until foamy
Pumpkin is a popular filler for pasta this time of year but instead of making my own pasta, I decided to make a pasta sauce incorporating the flavors of pumpkin, mascarpone cheese, sage, and onion with chives and toasted walnuts for garnish