Fettuccine with Walnuts, Artichoke Hearts, and Parsley

This is a hearty, out of the ordinary, and absolutely scrumptious meal.  And did I mention that it is SUPER simple? IF you are cooking for some non-vegans, just saute some shrimp in a bunch of olive oil and garlic and add it to the dish once you have taken your portion out.  

3/4 box of whole wheat fettuccine

1 cup chopped walnuts

1/4 cup olive oil

5-7 cloves of garlic, minced

1/2 cup veggie broth

1/2 cup chopped fresh flat leaf parsley, plus more for garnish

1/2 teaspoon of salt

1 container marinated artichoke hearts, drained

1/2 teaspoon freshly ground pepper

3/4 cup soy Parmesean cheese

Cook the pasta according to package directions and drain.  Meanwhile, toast the walnuts in a small, dry skillet over medium-high heat until they are fragrant, stirring frequently, 3 to 5 minutes.  In the pot that the pasta was cooked in, heat the oil with the garlic over low heat, stirring until the garlic is soft and fragrant, about 3 to 4 minutes.  Return the pasta to the pot, add the broth, walnuts, parsley, artichoke hearts, salt and pepper, and toss to combine, cooking over low heat for 2 or so minutes.  Add the soy Pamesean and toss again.  Serve! Garnish with parsley and more toasted walnuts if you are feeling fancy!