Double Garlic Sauce with Garlic Parsley Fettuccine

Serving Size:  4-6


1 lb. Pappardelle’s Garlic Parsley Fettuccine
2 heads of garlic
3/4 cup walnuts, toasted
1 cup of basil leaves
Bella Sol California EVOO
Freshly grated Parmesan cheese


  1. Preheat oven to 375 degrees. While oven is heating, take one head of garlic and wrap it in aluminum foil, or place in a ramekin covered with aluminum foil. Before placing garlic in the preheated oven, drizzle approximately 1 teaspoon of olive oil on top before sealing the aluminum foil. Let roast in oven for approximately 25 minutes.
  2. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Reserve one cup of pasta cooking water and drain.
  3. Peel and mince the remaining head of garlic. In a large skillet, heat 2 tablespoons of olive oil. When warm, add minced garlic. Let braise on low heat for ten minutes.
  4. When garlic in the oven is done roasting (can be done a day ahead and kept in fridge), peel and coarsely chop. Add to the braised garlic on the stove, along with the toasted walnuts – mix and heat through about 30 seconds.
  5. Add cooked pasta to the garlic and walnut sauté – toss pasta until thoroughly mixed. Serve at the table with fresh basil torn into bite-sized pieces and freshly grated Parmesan cheese.