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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have adopted this recipe and not yet tried it. The original chef states: One of my favorite and unusual pasta recipes. I made this years ago and hadn't thought of it until today because my DH requested a high carb meal as he is running a marathon tomorrow. This is great as either a main dish or as a side dish. From the Colorado Cache Cookbook. Ingredients:
1 (12 ounce) package egg noodles (i have also used linguine with great success) |
1/4 cup heavy cream |
1/4 cup sour cream |
salt & freshly ground black pepper |
3 tablespoons butter |
2 garlic cloves, minced |
1 cup walnuts, finely chopped |
1 cup parmesan cheese, freshly grated |
1/2 cup chicken broth |
Directions:
1. Boil the noodles, (or linguine) until al dente.
2. Drain well.
3. Mix heavy cream and sour cream, add to noodles with salt and pepper and 2 tablespoons of the butter.
4. Cover and keep warm.
5. Heat the remaining tablespoon of butter in a small pan.
6. Saute the garlic for 3 minutes, being careful not to let it brown.
7. Remove from heat, stir in chopped walnuts, Parmesan and chicken broth.
8. Toss with the noodles.
9. Serve immediately.
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