LINGUINE (w) CREAMY WALNUT SAUCE Pepper & Garlic Seasoned Sea Salt
¼ cup chicken broth
1 cup chopped walnuts, divided
3 cloves fresh garlic, chopped
1 cup heavy cream
2 teaspoons Pepper & Garlic Seasoned Sea Salt
1 pound uncooked whole wheat linguine
3 tablespoons fresh parsley, chopped
2 tablespoons grated Parmesan cheese
1. Cook linguine according to package directions for al dente; drain.
2. Meanwhile, toast walnuts in a 350°F oven for 5 – 10 minutes until nuts are fragrant.
3. Place chicken stock, ½ cup walnuts, garlic, and Pepper & Garlic Seasoned Sea Salt in a blender; cover and blend on high until a smooth sauce forms.
4. Place sauce in a medium serving bowl; add hot pasta and chopped parsley and remaining walnuts to sauce and toss to coat. Top with grated Parmesan cheese.