Pasta with Creamy Walnut Sauce
Canned chicken broth
½ cup(s), roughly chopped
Reduced-fat sour cream
½ tsp(s), toasted variety
1 clove(s), large, peeled
¼ pinch, freshly ground, or more to taste
Uncooked whole wheat pasta
1 pound(s), linguine
3 tbsp(s), fresh, chopped
Grated Parmesan cheese
2 tbsp(s), parmigiano reggiano or other strong-flavoured parmesan cheese recommended
- Cook pasta according to package directions for al dente; drain.
- Meanwhile, place broth in a small sauce pan and boil until reduced to about 3/4 cup. Toast walnuts in a sauté pan over medium-high heat, shaking pan frequently, until fragrant.
- Place reduced chicken stock, 1/4 cup of toasted walnuts, sour cream, oil, garlic, salt and pepper in a blender; cover and blend on high until a smooth sauce forms. Scrape sauce into a medium-size serving bowl.
- Add hot pasta to sauce; add parsley and toss to coat. Garnish with remaining walnuts and cheese. Yields about 1 rounded cup per serving.