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Tagliatelle w/Garlic & Toasted Walnuts




Source of Recipe


Internet


List of Ingredients




1/2 cup extra virgin olive oil
2 Tbs. butter
6 cloves garlic, minced
1 cup finely chopped fresh parsley
1 cup chopped toasted walnuts plus
4 or 5 whole for garnish
1 1/4 lb. dried tagliatelle
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black
pepper to taste


Recipe



1. Warm olive oil and butter in medium-sized
skillet over medium-low heat. Add
garlic, and cook slowly until garlic is
fragrant and just starting to turn golden,
about 10 minutes. Stir in parsley and
toasted walnuts, and keep warm over very
low heat.

2. Bring large pot of lightly salted water to
a boil. Place tagliatelle into water, and cook
according to package directions. Drain,
and toss pasta gently with warmed olive
oil mixture.

3. Add Parmigiano-Reggiano, salt and
generous grindings of black pepper, and
toss until strands are well coated. Serve
immediately in warmed pasta bowls.