Chevre and walnut sauce

Yield: 4 servings

Measure Ingredient
2 cups Half and half
8 ounces Plain chevre
2 \N Cloves garlic -- minced
¾ cup Coarsely chopped toasted
\N \N Walnuts
⅓ cup Finely chopped parsley
\N \N Salt and freshly ground
\N \N Pepper -- to taste

1. In a medium saucepan combine half-and-half, chevre, and garlic. Heat, stirring until mixture is creamy and smooth. Bring to a boil.

2. Boil gently about 10 minutes to thicken sauce and reduce it to about 2-¼ cups. Stir occasionally at first, then frequently the last few minutes to prevent scorching.

3. Remove from heat; stir in walnuts and parsley. Season to taste with salt and pepper. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip).

4. To serve: Cook 1-¼ to 1-⅓ pounds fresh or frozen fettucine, or 12 ounces dried, following package directions. Drain. Toss with sauce. Makes 2-¼ cups (4 main-dish or 6 appetizer servings).

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month. To serve, defrost sauce 12 to 18 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan, or in a microwave oven on 50% power until warmed through, 3 to 5 minutes, whisking vigorously and frequently to bring sauce to a creamy consistency.

Recipe By : the California Culinary Academy

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