- 3 tablespoons butter
- 1 clove garlic, finely chopped
- 5 ounces pecans, chopped
- 1 pound fusilli
- 5 ounces cream cheese
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
In a large frying pan, melt the butter and gently fry the garlic until golden. Add the pecans and sauté for 3 minutes. Remove from heat.
Cook the pasta in boiling salted water until al dente.
Add the cream cheese to the pecans and heat gently. Gradually stir in the cream and continue cooking gently until the mixture is warmed through.
Drain the pasta. Stir in the Parmesan and toss. Add the sauce, toss through and serve at once in warmed pasta bowls.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
678 calories; 41g total fat; 75mg cholesterol; 238mg sodium; 62g carbohydrates; 4g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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