- 1 lb. fresh pasta
- ½ c. raw pecans
- ½ c. raw walnuts
- ½ tbsp. olive or nut oil
- Salt and pepper to taste
- Juice from lemon wedge (optional)
- Parsley for garnish (optional)
Cook pasta according to directions. Preheat oven to 350°F. Roast pecans and walnuts on a sheet pan for 5 minutes or until the pecans become fragrant (be careful – they burn easily). Once roasted, crush the pecans and walnuts and mix with the pasta. Add oil, salt, pepper, lemon juice and parsley.