Creamy Walnut Pecan Pasta

1Cook the pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a skillet, toast the walnuts (½ cup) and pecan nuts (½ cup) over medium heat until fragrant. Remove from heat and chop them roughly.

3In a bowl, whisk together the mayonnaise (½ cup), mustard (2 tbsp), and eggs (2) until well combined.

4In the same skillet, melt the butter (2 tbsp) over medium heat. Add minced garlic (2 cloves) and sauté until fragrant, about 1 minute.

5Add the chopped nuts to the skillet and stir to combine with the garlic (2 cloves) and butter (2 tbsp) mixture.

6Pour the mayonnaise (½ cup) mixture into the skillet and stir well to coat the nuts evenly.

7Add the cooked pasta (8 oz) to the skillet and toss everything together until the pasta (8 oz) is well coated with the creamy sauce.

8Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the pasta (8 oz) evenly.

9Remove from heat and serve hot. Garnish with additional chopped nuts if desired.