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Print this Recipe    Walnut Rosemary

Walnuts and Rosemary Pasta

3 c dried pasta
1/2 c olive oil
2 cloves garlic, sliced thin
4 mashed anchovy fillets, mashed or 4 tsps anchovy paste
pinch cayenne pepper
1/2 cup walnuts, chopped
1 tbsp fresh rosemary, chopped
salt
green peppercorns, ground
1/2 c Parmesan cheese, grated

Place pasta into boiling water.

In tall, narrow saucepan over medium heat, warm the olive oil.
Add the garlic, anchovies, and cayenne pepper, reduce the heat to
very low and cook very slowly, stirring so the garlic takes on its
distinctive golden color without burning, about 5 minutes. Add half
of the walnuts and all of the rosemary. Leave the mixture to heat
for a few seconds.

When the pasta is al dente, drain and transfer to a warmed serving
dish. Immediately pour the sauce over the pasta and add the
remaining nuts. Season to taste with salt and green pepper and
toss well. Sprinkle with the Parmesan cheese and serve at once.

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