Linguine with California Walnut Lemon Cream Sauce

  • 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

Garnish with extra grated lemon peel and walnut halves. For a heartier dish, add thinly sliced grilled chicken breast.


1 cup whipping cream (35%)
2 teaspoons finely grated lemon peel
1 pound linguine, uncooked
2 tablespoons butter
1 1/2 cups sliced mushrooms
1 tablespoon chopped fresh thyme (or 1 tsp/5 mL dried)
1/2 cup toasted*, chopped California Walnuts
2 to 3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley


  1. In small saucepan, stir together cream and lemon peel; simmer, uncovered, until reduced by one-third, about 15 minutes.
  2. Cook pasta according to package directions. In large skillet over medium heat, melt butter.
  3. Add mushrooms and thyme; sauté until lightly browned. Drain pasta and toss with mushrooms, cream, walnuts and cheese.
  4. Season with salt and pepper; sprinkle with parsley.



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