Rotini Pasta with walnuts, olives and garlic butter – fireworksbutters

Ingredients

• Kosher salt and black pepper
• 1 pound short pasta like cavatelli, orrecchiette, fusilli or elbows
• 1/4 cup olive oil
• 2 Tbs Fireworks Chefs Butters Garlic
• 2 cups chopped walnuts
• 1 1/4 Cup Castelvetrano olives (or a mix of green olives) pitted and torn
• 1 small garlic clove peeled and grated into the pot
• 1 lemon zested and juiced (about 3 tablespoons juice)