Heat 2 tablespoons of olive oil in a large dutch oven over medium heat.
Add 1 tablespoon Italian seasoning, and saute for 30 seconds. Careful not to burn. This is called blooming. You pull more flavor out of your herbs and spices by warming them in oil than in water.
Add ½ cup mirepoix, increase heat to medium high, and cook until the onions sweat and are translucent. Stir the mixture occasionally and do not let it burn. About 10 minutes.
Add the 2 cups chopped walnuts, a 1 teaspoon sea salt and ¼ teaspoon black pepper and cook for another minute.
Add 2 (24 ounce) jars of pasta sauce and 4 cups of vegetable broth. Bring the mixture to a boil.
Add the 1 pound of angel hair pasta. Now, you want the pasta to be submerged but since you are not cooking this the traditional way, you have two options. First, you can break the pasta up to make it fit. Or, and this is my preferred method, you can let it cook until it is bendy enough to force it down.
Cover and reduce the heat to medium low, and simmer for 5 minutes, until the pasta is al dente. Stir and check on it every couple of minutes.
Enjoy with a SIP certified Pinot Noir!