Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:25
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings
Amount Measure Ingredient -- Preparation Method
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2 cups half and half
8 ounces plain chevre
2 cloves garlic -- minced
3/4 cup coarsely chopped toasted walnuts
1/3 cup finely chopped parsley
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.
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NOTES : Serve this sauce with fettucine; see step 4 for instructions on
cooking the pasta.
Nutr. Assoc. : 0 473 0 5471 2682 0
