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Walnut Cream Pasta Recipe

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I take advantage of the local walnut supply by fixing this change-of-pace pasta.—Kim Gilliland, Simi Valley, California

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Walnut Cream Pasta Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

Ingredients

1 package (12 ounces) fettuccine
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chicken broth
1/4 cup sour cream
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
1 cup finely chopped walnuts

Directions

Cook the fettuccine according to package directions. Meanwhile, in a small saucepan, saute garlic in butter for 1 minute or until tender. Gradually stir in broth.
In a large bowl, combine the sour cream, whipping cream, salt and pepper; stir into broth mixture (do not boil). Drain fettuccine and transfer to a large serving bowl. Add the cream sauce, Parmesan cheese and walnuts; toss to coat. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 490 calories, 28 g fat (11 g saturated fat), 46 mg cholesterol, 510 mg sodium, 44 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Walnut Cream Pasta in Taste of Home December/January 2002, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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