Fettuccine with Walnuts & Parsley

Serves 4

12 ounces whole-wheat fettuccine

2/3 cup chopped toasted walnuts; 2 tablespoons reserved for garnish

1/4 cup olive oil

4 cloves garlic, minced

1/2 cup low-sodium chicken stock

1/2 cup chopped parsley leaves, plus more for garnish choice, quality of care, and travel. Cost is one of the most important factors regarding health insurance. When choosing it is vital to make sure your budget matches the coverage you desire. A large percentage of individuals over 65 are on medication and you always want to confirm that your personal medications are covered. Choice of doctor or hospital is very important, especially if you have a favorite. Retired? Looking to do some traveling? Health benefits are not always useful outside of our country, if you plan to travel that is something that should be mentioned during our consultation.

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1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

¾ cup grated Parmesan

Cook the pasta al dente according to package directions, then drain in a colander.

Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes. In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes. Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt, and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts, and more parsley. Serve hot. 