Pasta with creamy walnut sauce
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Enjoy this nutty pasta dish when it's piping hot so the sauce is at its creamiest. Otherwise, it may break as it cools, but it all comes together quickly. After the chicken broth is reduced and some walnuts are toasted, they're transferred to a blender along with reduced-fat sour cream, walnut oil, and garlic, then puréed until the delicious, silky sauce forms. Adding hot pasta right from the boiling water to the sauce helps emulsify the sauce and makes it nice and glossy. Simply garnish with more toasted walnuts and some shredded cheese, and this unforgettably luxurious dinner is served.
Ingredients
Chicken broth
15 fl oz
Walnuts (unsalted, dry roasted or raw, no sugar added)
½ cup(s), roughly chopped
Reduced fat sour cream
3 Tbsp
Walnut oil
½ tsp, toasted variety
Garlic
1 clove(s), peeled
Sea salt
¼ tsp
Black pepper
¼ tsp, freshly ground, or more to taste
Uncooked whole wheat pasta
1 pound(s), linguine
Fresh parsley
3 Tbsp, fresh, chopped
Grated Parmesan cheese
2 Tbsp, parmigiano reggiano or other strong-flavored parmesan cheese recommended
Instructions
1
Cook pasta according to package directions for al dente; drain.
2
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.
3
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.
4
Add hot pasta to sauce; add parsley and toss to coat. Garnish with remaining walnuts and cheese. Yields about 1 rounded cup per serving.
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