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.