Fettuccine california style

Yield: 6 Servings

Measure Ingredient
2 tablespoons Unsalted butter
1 \N Clove garlic, finely chopped
1 cup Whipping cream
6 ounces Chevre (goat cheese)
1 teaspoon Chopped fresh rosemary or
\N \N (1/4 tsp dried)
1 tablespoon Chopped fresh basil or parsley
1 teaspoon Salt
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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