Pasta with Creamy Walnut Sauce
- Total Time
Enjoy this nutty pasta dish when it's piping hot so the sauce is at its creamiest.
canned chicken broth15 oz
walnut(s)½ cup(s), roughly chopped
reduced-fat sour cream3 Tbsp
walnut oil½ tsp, toasted variety
garlic clove(s)1 medium clove(s), peeled
sea salt¼ tsp
black pepper¼ tsp, freshly ground, or more to taste
uncooked whole wheat pasta1 pound(s), linguine
fresh parsley3 Tbsp, fresh, chopped
grated Parmesan cheese2 Tbsp, parmigiano reggiano or other strong-flavored 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.