Peel the kernels after having dropped them in boiling water for a few moments; chop them very finely with the bread pith (soaked in milk and squeezed), garlic, salt, marjoram and pine nuts.
Dilute the mixture with the curd (or with Ricotta/cottage cheese and milk) and the oil. Mix until the sauce becomes a fine cream.
This sauce may also be used for trenette (a sort of "flat" spaghetti) or "mandilli de saea" (fazzoletti di seta, "silk handkerchiefs"), a kind of Ligurian pasta similar to smaller square lasagne, cooked as other non-stuffed egg pasta.
Remember to take out a couple of spoonfuls of the water: you can use it to dilute the sauce.
The walnut sauce cannot be deep frozen, but it lasts several days in the fridge.