Chester Aaron's Very Garlic Pasta

• 1 pound linguine
• 1/2 cup extra-virgin olive oil
• 6 Spanish Roja garlic cloves, minced (see note)
• 1 cup whole, salted cashews
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 6 basil leaves, shredded
• 1 tablespoon chopped Italian parsley
• Freshly grated Parmesan, for garnishing

1. Cook the linguine in a large pot of boiling water until tender, about 7 minutes.
2. While the pasta is cooking, place the oil in a skillet over medium heat.
3. When warm, add the garlic, tossing, for 2 minutes.
4. Add the nuts and season with the salt and pepper.
5. Drain the pasta.
6. Toss with the nut sauce.
7. Add the basil and parsley.
8. Adjust seasoning and serve with grated Parmesan cheese on the side.

linguine, extravirgin olive oil, garlic, cashews, salt, freshly ground black pepper, basil, italian parsley, parmesan

Taken from cooking.nytimes.com/recipes/8555 (may not work)