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
Yields eight servings.
A nutty, delicious twist on fettuccine alfredo.
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