Ingredients
| 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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Instructions
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.
Author's Comments
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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