Ingredients
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped.
- 2 tbsp toasted pinenuts
- 2 tbsp chopped basil
Preparation
- Heat 4 tablespoons of olive oil in a large pan on medium heat. Add the garlic and cook for 2 minutes.
- In another pan add the remaining 2 tablespoons and cook the pine nuts stirring, until golden, 1 to 2 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
- Serve by tossing pasta in the oil and top with basil and toasted pine nuts.
Notes
This sauce pairs well with Butternut Squash Ravioli.