Chef John Folse's No-Cook Sauce Pasta with Fresh Herbs and Nuts

Prep Time: 30 Minutes
Yields: 4 Servings

Comment:     This no-cook sauce pasta is as easy as 1-2-3 and perfect for when your too busy to cook. Best of all, you can be creative by using what you have on hand in the pantry. This dish can also be served hot or cold in any season!

9 ounces fettuccine or linguine
1/4 cup extra-virgin olive oil
6 minced anchovies
2 cloves garlic
1/4 tsp crushed red pepper
3/4 cup minced fresh chives
3/4 cup chopped fresh basil
1/2 cup chopped fresh dill
4 ounces diced provolone cheese
1 cup chopped sun-dried tomatoes
3/4 cup finely chopped pecans

Method:     Bring a large stockpot filled with water to a boil. Smash garlic with side of chef's knife and mash into cutting board until a paste forms, set aside. In a large bowl, combine oil, anchovies, garlic then stir in crushed red pepper. Add herbs and cheese then toss to mix, set aside. Add pasta to boiling water and cook until tender about 12-15 minutes, drain. Immediately toss with herb mixture. Garnish with sun-dried tomatoes and pecans.