Roasted Garlic and Walnut Pasta

From The New Basics Cookbook (the good times girls).

This was a huge hit - full of earthy flavours. The 'girls' had this memorable dish in Rome, one of their faves. I changed the recipe by NOT adding the extra head of roasted garlic, but I did make a half batch of their roasted garlic puree, and used about 3.5 tbsp. of same in the recipe. Here is the revised recipe below.

roasted garlic puree:
4 whole heads of garlic
1.5 tbsp butter
1 tsp dried thyme
1 tsp coarsely ground black pepper
1/2 kosher salt
1/4 cup (or more) chicken stock

Preheat oven to 350. Carefully remove outer papery skin from garlic heads, leaving the whole heads intact. Arrange in a small baking dish. Dot w/ butter, thyme, pepper and salt. Pour stock into the dish. Cover w/ foil and bake, basting frequently, for 1 hr. Uncover, bake 10 mins longer. Cool then remove garlic, and combine into a mush.

Recipe:
1/2 cup chopped pecans (roast until toasted)
1/2 cup olive oil
3.5 tbsp roasted garlic puree from above
1/2 lb spaghetti
bunch of chopped parsley
s & p to taste

Cook pasta. While its cooking,

Heat olive oil in small skillet. Add garlic puree and nuts - saute for 5 mins. Add parsley, s & p, stir well. Add cooked drained pasta, serve immediately. Buon appetito!