Fettuccini with Walnuts and Parsley

Ingredients

• 2 cups arugula leaves packed
• 12 ounces fettucine whole-wheat
• 5 cloves garlic minced
• 0.5 teaspoon ground pepper fresh black
• 0.5 cup chicken stock see low-sodium
• 0.3 cup olive oil 
• 0.8 cup parmesan grated
• 0.5 cup parsley leaves plus more for garnish chopped
• 0.5 teaspoon salt 
• 0.7 cup walnuts toasted chopped for garnish

Equipment

• frying pan
• pot
• colander

Directions

1. Cook the pasta al dente according to package directions, then drain in a colander.
2. Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
3. 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 (be careful not to burn it). 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.
4. 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.
5. Sprinkle with remaining cheese, the reserved walnuts and more parsley.
6. Serve hot.
7. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
8. Good source of: Folate, Copper, Magnesium, Calcium