Linguine with Walnut Bechamel sauce and sun-dried tomatoes

1. To make the Béchamel Sauce: Place oil in a pan, then add shallots, cook for 2 mins then add the garlic, cook for another minute. Add the walnuts and the milk. Bring it to a boil. After it comes to a boil, turn down the heat to medium-low and let it simmer for 20 mins, stirring frequently.
2. Add MAGGI® Béchamel mix. Stir over medium heat until thickened.
3. In the meantime, cook linguine pasta according to the package instructions.
4. Place the cooked linguine pasta in the béchamel sauce and stir to ensure that the pasta is totally coated with the sauce. Stir in the sun-dried tomatoes.
5. When ready to serve, individually plate the pasta on a large plate, sprinkle it with parsley and Parmesan cheese.

Nutritional Info