My take on this yummy Jovial pasta recipe delivers lots of delicious fall flavors — fragrant marjoram, earthy walnuts, and savory Parmigiano Reggiano all in a rich cream sauce. Perfect as an unforgettable holiday side dish or unexpected gourmet dinner pasta any other night of the week.

Ingredients:

• 1 12 oz. box of Jovial gluten free shell pasta
• 1 cup walnuts, chopped
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh marjoram, chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 3/4 cup heavy cream
• 3/4 cup Parmigiano Reggiano

Instructions:

• Cook pasta according to instructions, drain.
• Add walnuts, olive oil, garlic, parsley, marjoram, salt, and red pepper flakes to medium skillet.
• Cook walnut mixture on medium heat. Tossing constantly, until garlic is fragrant and walnuts are slightly toasted, approximately four minutes.
• Remove from heat, add heavy cream and cheese. Stir until combined.
• Pour sauce over pasta and toss. Serve immediately.