Tagliatelle with Garlic and Toasted Walnuts

• 1/2 cup extra virgin olive oil
• 2 Tbs. butter (optional)
• 6 cloves garlic, minced (more if you want)
• 1 cup finely chopped fresh parsley
• Sun dried tomatoes
• 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

1. Warm olive oil (try to use a good quality) 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 (toast prior), 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.

 Very simple meal, you can of course add more to make more complex (veggies, mushrooms, more herbs).  In such a simple meal, it's important to use good quality ingredients (i.e. olive oil, cheese etc).