1/2 c. olive oil
3 garlic cloves, minced
1/2 c. pignoli (pine nuts), coarsely chopped (opt.)
1/2 c. walnuts or pecans, coarsely chopped (opt.)
1 lb. pasta (spaghettini, vermicelli or other thin past)
2 tbsp. fresh parsley, chopped
4 basil leaves, coarsely torn
Freshly ground pepper
Grated cheese to taste

Heat oil in a small saucepan over low heat and very gently saute garlic and nuts until garlic is golden brown. Cook pasta al dente. Pour into large, preheated serving bowl. Toss quickly with garlic, nuts and oil. Add parsley, basil, pepper and grated cheese. Serve immediately. Serves 4 to 6.