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I take advantage of the local walnut supply by fixing this change-of-pace pasta.—Kim Gilliland, Simi Valley, California
This recipe is:
Quick
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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Reviewed on Feb. 07, 2011 by teri396
nothing wrong with this, just did not appeal to my family.
Reviewed on Feb. 21, 2010 by Darlene1679
Love this recipe. I've used other pastas as well as used pecans in place of walnuts. Each time it was delicious.
Reviewed on Feb. 21, 2010 by babsie1
I make another dish that is almost the same only toast the walnuts as adds it adds so much more flavor. Even better the next day
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