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

6 serv.

egg noodles↗1 package
12 ounce; I have also used linguine with great success
heavy cream↗1⁄4 cup
sour cream↗1⁄4 cup
salt & freshly ground black pepper
butter↗3 tablespoons
garlic cloves, minced↗2
walnuts, finely chopped↗1 cup
parmesan cheese, freshly grated↗1 cup
chicken broth↗1⁄2 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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