Pasta with Creamy Walnut Sauce

ingredients

15 oz canned chicken broth
1/2 cup(s) walnut halves, roughly chopped
3 Tbsp reduced-fat sour cream
1/2 tsp walnut oil, toasted variety
1 medium garlic clove(s), peeled
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground, or more to taste
1 pound(s) uncooked whole-wheat pasta, linguine
3 Tbsp parsley, fresh, chopped
2 Tbsp grated Parmesan cheese, parmigiano reggiano or other strong-flavored parmesan cheese recommended

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. Toast walnuts in a sauté pan over medium-high heat, shaking pan frequently, until fragrant.
3
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. Scrape sauce into a medium-size serving bowl.
4
Add hot pasta to sauce; add parsley and toss to coat. Garnish with remaining walnuts and cheese. Yields about 1 rounded cup per serving.