I am a fan of aioli, a classic Italian pasta dish that is beautiful in its simplicity – olive oil and garlic. For this version, however, it is just a slight twist on the original. I used walnut oil out of necessity (we were out of olive oil) and added walnuts, parsley and a pinch of red pepper flakes to make this delicious.
Aioli with Walnuts
1 package (12 ounces) cappelini or angel hair pasta
1/4 cup olive oil
1 head garlic, cloves separated, peeled, and thickly sliced
3 Tablespoons fresh parsley, minced
1/2 cup coarsely chopped walnuts