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Walnut Cream Pasta

 Walnut Cream Pasta
I take advantage of the local walnut supply by fixing this change-of-pace pasta.—Kim Gilliland, Simi Valley, California
6 ServingsPrep/Total Time: 20 min.

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.

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Walnut Cream Pasta (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.