Linguine with California Walnut Lemon Cream Sauce

California Walnut Board
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins

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


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

Nutritional Info *per serving

  • Calories 790
  • Glycemic Load 0
  • Fat 40g
  • Saturated Fat 19g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 11g
  • Cholesterol 100mg
  • Sodium 410mg
  • Potassium 490mg
  • Carbohydrate 89g
  • Fiber 5g
  • Sugars 4g
  • Protein 22g
  • Trans Fat 1g
  • Vitamin A 25%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 15%