Chevre & walnut sauce

Yield: 4 Servings

Ingredients:

2 c Half and half
8 oz Plain chevre
2 Cloves garlic -- minced
3/4 c Coarsely chopped toasted Walnuts
1/3 c Finely chopped parsley

Instructions:

Salt and freshly ground 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 2-1/4 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 1-1/4 to 1-1/3 pounds fresh or frozen fettucine or 12 ounces dried following package directions. Drain. Toss with sauce. Makes 2-1/4 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 From: Date: