• 2 boxes (1 lb) of DeBoles Whole Wheat Plus Golden Flax Angel Hair Pasta
  • 1 jar of Walnut Acres Marinara with Herbs Sauce
  • 3 tablespoons of Spectrum Spanish Olive Oil
  • 3 cloves of garlic minced
  • 12 scallions trimmed and sliced into 1 inch pieces
  • 1 ½ tsp of Hain sea salt
  • 1 tsp of coarse ground black pepper
  • ¼ tsp of cayenne pepper
  • ¼ cup of heavy cream
  • 1 cup of chopped flat leaf parsley
  • 1 cup of shredded Pecorino Romano


  1. Bring a large pot of water to the boil over a medium high heat add salt, and a splash of oil. Drop angel hair into the pot and stir to stop from sticking. Simmer for 6 to 8 minutes or until al dente. Drain noodles and set aside keep warm.
  2. Place 2 tablespoons of olive oil, scallions, salt and black and cayenne pepper into the bowl of a food processor and pulse a couple of times.
  3. With the motor running add the cream and Walnut Acres sauce in a slow stream.
  4. Place the remaining olive oil in a large skillet swirl to coat the bottom of the pan and heat over a medium high heat. Add the garlic and sauté until golden about 2 to 3 minutes
  5. Pour sauce over the garlic and stir to combine. When heat through add the cooked pasta and toss to coat well.
  6. Sprinkle in the cheese and toss gently once more, sprinkle over the parsley, season to taste and serve immediately.

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