Saturday, May 22, 2010

Olive Oil and Garlic Sauce Pasta

The truth is, I haven't tried this one yet, but I am dying to, I don't really like heavy italian sauces, red or cream, so when I found this I got way excited, thinking I could finally do italian and have it be a little lighter and fresher. I thinking about combining it with some roasted cherry tomatoes, andor some bruschetta on the side!

1 pkg (16 oz) angel hair pasta
1/4 c. extra-virgin olive oil
4 medium cloves garlic, minced
1/2 c. pecan halves, coarsley chopped
1/3 c. parmesan cheese, grated
1/4 c. fresh snipped parsley
ground black pepper to taste

Cook pasta according to package direstions. Meanwhile in skillet heat oil. Add garlic and pecans; satue 3 minutes. Drain pasta. In large serving bowl combine pasta, garlic-nut mixture, cheese, parselt and pepper; gently toss to caot. Serve immediately.

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