Linguine with Walnuts and Parsley

This was a hit at the first annual "Taste of Buffalo" event, hope you like it too!

12 oz Whole wheat linguine

1/2 c Chopped toasted walnuts

3 T Olive oil

5 Cloves garlic, minced

1/2 c Low sodium chicken broth

1/2 c Chopped parsley leaves

1/2 tsp Salt

1/2 tsp Pepper

1/2c Grated Parmesan cheese

2c Arugula leaves, gently packed

Cook pasta according to package directions, drain.  Meanwhile, toast the walnuts in a small dry skillet over medium high heat until fragrant, stirring frequently, 3-5 minutes.  In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring for 3-4 minutes.  Return pasta to the pot, add the broth, walnuts, parsley, salt and pepper.  Toss to combine, cooking over low heat for 1-2 minutes.  Add the Parmesan cheese and toss to combine.  Arrange 1/2 cup of arugula leaves on each of 5 serving plates.  Top each with about 1 1/2 cups pasta, serve hot.

Serves 5.  Per serving:  415 calories, 21 g fat, 3 g saturated fat, 7 mg cholesterol, 285 mg sodium, 38 g carbohydrate, 9 g fiber, 14 g protein.

Recipe adapted from foodnetwork.com