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