Tagliatelle with Garlic and Toasted Walnuts

1. 1

   Warm olive oil and butter in medium-sized skillet over medium-low heat.

2. 2

   Add garlic, and cook slowly until garlic is fragrant and just starting to turn golden, about 10 minutes.

3. 3

   Stir in parsley and toasted walnuts, and keep warm over very low heat.

4. 4

   Bring large pot of lightly salted water to a boil.

5. 5

   Place tagliatelle into water, and cook according to package directions.

6. 6

   Drain, and toss pasta gently with warmed olive oil mixture.

7. 7

   Add Parmigiano-Reggiano, salt and generous grindings of black pepper, and toss until strands are well coated.

8. 8

   Serve immediately in warmed pasta bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.