Heat up a deep non-stick frying pan and toss in the walnuts once it is hot. Roast the walnuts for 4-5 minutes, until golden brown. Put the walnuts in a dish.
First, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6 Whole Wheat. Stir with a fork and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.
In a shallow pot or deep pan, heat up 2 tbsp. olive oil and sauté the garlic for 1 minute. Add the water in which we boiled the pasta and the lemon juice and stir.
Add the boiled pasta, the walnuts, lemon zest, a few sprigs of fresh oregano and freshly ground pepper and mix. Remove from the heat.
Serve immediately sprinkled with flakes of Parmesan cheese.