Fettuccini with Walnuts and Parsley

• 12 ounces (3/4 box) whole-wheat fettucine
• 2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1/2 cup low-sodium chicken stock
• 1/2 cup chopped parsley leaves, plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 -ounce grated Parmesan (about 3/4 cup)
• 2 cups arugula leaves, gently packed

1. Cook the pasta al dente according to package directions, then drain in a colander.
2. Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
3. In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it).
4. Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes.
5. Add 1/2 cup Parmesan and toss to combine.
6. Arrange 1/2 cup of arugula leaves on each of 4 serving plates.
7. Top each with about 2 cups of pasta.
8. Sprinkle with remaining cheese, the reserved walnuts and more parsley.
9. Serve hot.
10. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
11. Good source of: Folate, Copper, Magnesium, Calcium

fettucine, walnuts, olive oil, garlic, chicken stock, parsley, salt, fresh ground black pepper, parmesan, arugula

Taken from www.foodnetwork.com/recipes/ellie-krieger/fettuccini-with-walnuts-and-parsley-recipe.html (may not work)