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Linguini with California Walnut Lemon Cream Sauce

Ingredients (serves 4)
  • 1 cup whipping cream 250mL
  • 1 tsp grated lemon peel 5mL
  • 1lb linguini uncooked 500mL
  • 2 tbsp butter 30mL
  • 1-1/2 cups sliced mushrooms 375mL
  • 1/3 cup chopped, toasted California walnuts 75mL
  • 2 tbsp, Grated Santa Lucia Parmesan Cheese
  • 1/2 cup Santa Lucia Mozzarella Fior’ di Latte 125mL
  • 30mL salt and pepper, to taste
  • 2 tbsp chopped fresh parsley 30mL
  1. Cook pasta according to package directions.
  2. In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one third, about 15 minutes.
  3. Mean while, in large skillet, melt butter; saute muchrooms.
  4. Drain pasta and combine with cream, muchrooms, walnuts and cheeses; toss lightly.
  5. Add salt and pepper; sprinkle with parsley.

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