You are here: Home » Recipes » Linguine with California Walnut Lemon Cream Sauce Linguine with California Walnut Lemon Cream Sauce Recipe by California Walnut Board Yield 4 servings Prep 10 mins Cook 15 mins Zesty lemon and crunchy California walnuts make this quick pasta scrumptious and satisfying. California Walnut Board PrintEmail Garnish with extra grated lemon peel and walnut halves. For a heartier dish, add thinly sliced grilled chicken breast. Ingredients 1 cup whipping cream (35%)2 teaspoons finely grated lemon peel1 pound linguine, uncooked2 tablespoons butter1 1/2 cups sliced mushrooms1 tablespoon chopped fresh thyme (or 1 tsp/5 mL dried)1/2 cup toasted*, chopped California Walnuts2 to 3 tablespoons grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons chopped fresh parsley Instructions In small saucepan, stir together cream and lemon peel; simmer, uncovered, until reduced by one-third, about 15 minutes. Cook pasta according to package directions. In large skillet over medium heat, melt butter. Add mushrooms and thyme; sauté until lightly browned. Drain pasta and toss with mushrooms, cream, walnuts and cheese. Season with salt and pepper; sprinkle with parsley.