Whole grain fettuccine pasta with walnuts and arugula

Ingredients:

• 350 g whole grain fettuccine pasta
• 2/3 cup chopped toasted walnuts, 2 tbsp set aside for serving
• 1/4 cup olive oil
• 5 cloves garlic, crushed
• 0.5 cups lightly salted chicken broth
• 0.5 cup chopped parsley + extra for serving
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 30 g grated Parmesan (about 3/4 cup)
• 2 cups arugula

Preparation:

1. Cook the pasta until al dente according to the package directions, then drain in a colander.
2. Meanwhile, in a small dry skillet over medium-high heat, toast the walnuts, stirring frequently, until fragrant, 3 to 5 minutes.
3. In the same pan the pasta was cooked in, heat the olive oil over low heat, add the garlic and cook, stirring, until soft and fragrant, 3 to 4 minutes (be careful not to burn it).
4. Return the pasta to the pan, add the broth, walnuts (except for 2 tablespoons), parsley, salt and pepper, and stir. Cook over low heat for 1-2 minutes. Add 0.5 cups of Parmesan and stir. Divide 0.5 cups of arugula between 4 plates. Top with about 2 cups of pasta.
5. Sprinkle with the remaining cheese, reserved walnuts, and remaining parsley. Serve hot. steak.