Ww 7 Points - Pasta With Creamy Walnut Sauce

• 15 ounces canned chicken broth
• 12 cup walnut halves, roughly chopped
• 3 tablespoons reduced-fat sour cream
• 12 teaspoon walnut oil, toasted variety
• 1 medium garlic clove, peeled
• 14 teaspoon sea salt
• 14 teaspoon black pepper, freshly ground (or more)
• 1 lb uncooked whole wheat linguine
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons grated parmesan cheese or 2 tablespoons parmigiano-reggiano cheese

1. Cook pasta according to package directions for al dente; drain.
2. Meanwhile, place broth in a small sauce pan and boil until reduced to about 3/4 cup.
3. Toast walnuts in a saute pan over medium-high heat, shaking pan frequently, until fragrant.
4. Place reduced chicken stock, 1/4 cup of toasted walnuts, sour cream, oil, garlic, salt and pepper in a blender; cover and blend on high until a smooth sauce forms.
5. Scrape sauce into a medium-size serving bowl.
6. Add hot pasta to sauce; add parsley and toss to coat.
7. Garnish with remaining walnuts and cheese.
8. 7 Points yields about 1 rounded cup per serving.

chicken broth, walnut halves, sour cream, walnut oil, garlic, salt, black pepper, whole wheat linguine, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/ww-7-points-pasta-with-creamy-walnut-sauce-260388 (may not work)