Linguine with Walnut and Lemon Cream Sauce |
Tangy lemon peel balances the richness of the walnuts and cream in this pasta dish. Add grilled chicken for an even heartier dish!
Ingredients
- 1 cup (250 mL) whipping cream (35%)
- 2 tsp (10 mL) finely grated lemon peel
- 1 lb (500 g) linguine, uncooked
- 2 tbsp (30 mL) butter
- 1 1/2 cups (375 mL) sliced mushrooms
- 1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
- 1/2 cup (125 mL) toasted, chopped walnuts
- 2 to 3 tbsp (30 to 45 mL) grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp (30 mL) chopped fresh parsley
Directions
1. In a small saucepan, stir together cream and lemon peel; simmer, uncovered, until reduced by one-third, about 15 minutes.
2. Cook pasta according to package directions.
3. In large skillet over medium heat, melt butter. Add mushrooms and thyme; sauté until lightly browned.
4. Drain pasta and toss with mushrooms, cream, walnuts and cheese.
5. Season with salt and pepper; sprinkle with parsley.
Recipe courtesy of California Walnut Commission. For more walnut recipes please visit www.walnutinfo.com
Hot Topics
Who's Online
Become a Fan
Follow Us
Helen Marucci | May 16, 2011 at 2:26 pm - §
Please can we get the nutritional information for the recipes you publish? I am a lifetime Weight Watcher and need to know the counts for protein, carbohydrates, fat and fibre of every recipe I cook.