|2 tablespoons||Unsalted butter|
|1||Clove garlic, finely chopped|
|1 cup||Whipping cream|
|6 ounces||Chevre (goat cheese)|
|1 teaspoon||Chopped fresh rosemary or|
|(1/4 tsp dried)|
|1 tablespoon||Chopped fresh basil or parsley|
|½ teaspoon||Freshly ground pepper|
|1 pounds||White or green fettuccine|
|¼ cup||Grated Parmesan cheese|
To make the sauce, melt the butter in a skillet. Add the garlic and cook gently, without browning, until fragrant. Add the cream and bring to a boil. Cook until the liquid reduces and thickens slightly.
Whisk the goat cheese into the cream until smooth. Add the herbs, salt an pepper.
Cook the pasta in a large pot of boiling salted water until tender.
Drain well. Toss with the sauce and Parmesan cheese. Taste and adjust seasonings if necessary. Yield: 6 - 8 servings Typed in MMFormat by cjhartlin@... Source: Cooking with Bonnie Stern.
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