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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Ingredients: |
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1 pkg. (12 oz.) egg noodles (I have also used linguine with great success)
1/4 cup heavy cream
1/4 cup sour cream
Salt and freshly ground black pepper
3 tbsp. butter
2 cloves garlic, minced
1 cup finely chopped walnuts
1 cup freshly grated parmesan cheese
1/2 cup chicken broth
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Directions:
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Boil the noodles, (or linguine) until al dente. Drain well. Mix heavy cream and sour cream, add to noodles with salt and pepper and 2 tablespoons of the butter. Cover and keep warm.
Heat the remaining tablespoon of butter in a small pan. Saute the garlic for 3 minutes, being careful not to let it brown. Remove from heat, stir in chopped walnuts, Parmesan and chicken broth. Toss with the noodles. Serve immediately.
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One of my favorite and unusual pasta recipes. I always make this as a high carb meal before my husband runs in one of his marathons. This is great as either a main dish or as a side dish. From the Colorado Cache Cookbook.
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