Lemony Carrot "Fettuccine" with Toasted Walnuts | Oregonian Recipes

Ingredients

• 1/2 cup chopped walnuts
• 2 pounds large carrots, peeled, stem ends discarded
• 1-1/4 cups low-sodium chicken or vegetable broth, divided
• 1 tablespoon grated lemon zest
• Salt and freshly ground black pepper
• 2 ounces Neufchatel (low-fat cream cheese)
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh chives