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Ingredients:
| 1 | head (52 g) | garlic, finely chopped |
| 1-1/8 | cups (113 g) | walnut halves, chopped |
| 1-1/8 | cups (143 g) | pili nuts, slightly salted |
| 1-1/4 | tbsp (3.8 g) | dried oregano |
| 2 | tbsp | extra virgin olive oil |
| 2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 1/2 | cup (80 g) | raisins |
| 100 | grams | MAGNOLIA QUESO DE BOLA, grate half portion and shave remaining half |
| 1 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 300 | grams | angel hair pasta, cooked according to package directions |
Procedure:
1. Combine garlic, walnuts, pili nuts and dried oregano in a bowl. Mix and set aside.
2. In a non stick sauté pan, over medium fire, heat olive oil and butter.
3. Stir in garlic-nut mixture, raisins and grated cheese. Season with salt and pepper.
4. Cook for about 3 minutes, stirring occasionally, until nuts are lightly toasted.
5. Toss with pasta and garnish with shaved cheese just before serving.
Makes 6 servings.
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