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Pasta cooked in red wine, butter + garlic then topped with cheese + nuts? Sign us up!
Bring a large pot of water to boil for pasta, salt it.
Toast nuts in oven or small pan to deeply golden, then cool to handle and chop.
In a large skillet over medium heat, warm oil, 2 turns of the pan, add the butter and melt it into EVOO. Add garlic, salt and pepper, stir 2 to 3 minutes, add wine, bring to boil and reduce at low even boil, about 3 minutes.
Cook pasta in salted water 5 minutes, reserve 1 cup of salty water, and drain. Add pasta to wine and cook it in the wine and butter with garlic for 3 to 4 minutes to al dente. Toss with cheese and parsley and ¼ of the nuts. Serve in shallow bowls topped with more nuts and cheese.