Walnut Cream Pasta


1 package (16-ounces) fettuccine
3 garlic cloves, minced
4 tablespoons butter
1 cup chicken broth
1/2 cup sour cream
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Parmesan cheese, divided
1 cup finely chopped walnuts


Cook the fettuccine according to package directions.  Meanwhile, in a small saucepan, sauté garlic in butter for 1 minute.  Gradually stir in broth.  Reduce heat.  In a bowl, combine the sour cream, whipping cream, salt, and pepper; stir into broth mixture (do not boil).  Add 1/2 cup Parmesan cheese and walnuts and stir even evenly mixed.  Drain fettuccine and place in a large serving bowl.  Add the cream sauce and remaining Parmesan cheese and toss to coat.

Yields eight servings.


A nutty, delicious twist on fettuccine alfredo.

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