Creamy Walnut Pasta Shells

By The Canadian Living Test Kitchen

102 people added this to their Recipe Box

Creamy Walnut Pasta Shells
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving about	-
cal	587587 cal
pro	20 g20g pro
total fat	26 g26g total fat
sat. fat	12 g12g sat. fat
carb	68 g68g carb
fibre	4 g4g fibre
chol	51 mg51mg chol
sodium	698 mg698mg sodium
% RDI	-
calcium	2121 calcium
iron	1818 iron
vit. A	1717 vit. A
vit. C	33 vit. C
folate	6363 folate

With a robust sauce, this is a satisfying dish. Try it with gnocchi or gnocchi pasta too.

Ingredients

1/3 cup chopped walnuts 1/3 1/3cup cupchopped walnuts
2 tbsp butter 2 2tbsp tbspbutter
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme
3/4 cup 10% cream 3/4 3/4cup cup10% cream
4 oz blue cheese , crumbled4 4oz ozblue cheese or Stilton cheese or gorgonzola cheese, crumbled
1 pinch pepper 1 1pinch pinchpepper
4 4cups (1 L or 12 oz/375 g) cups (1 L or 12 oz/375 g)medium-size shell pasta
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

In large skillet, toast walnuts over medium heat, stirring occasionally, for 5 to 7 minutes or until fragrant.

Add butter and thyme; cook for 30 seconds. Add cream, blue cheese and pepper; simmer over medium-low heat, stirring occasionally, for about 5 minutes or until slightly thickened and cheese is melted.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce; toss to coat. Serve sprinkled with parsley.

Keywords : Dinner; Italian; Fall; Cheese; Pasta; Walnuts; Butter; Skillet;

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