Recipe - Chevre And Walnut Sauce

2 cup Half and Half
8 ounce Plain Chevre
2 Cloves garlic; minced
Three fourths cup Coarsely chopped toasted
walnuts
1/3 cup Finely chopped parsley
Salt and freshly ground
pepper; to taste
1 One fourth (up to)
1 1/3 pound Fresh or frozen fettucine
or
12 ounce Dried fettucine

Date: Tue, 2 Apr 1996 09:58:39 0500 (EST)

From: Hazel Slone hslone@freenet.columbus.oh.us

Recipe By: the California Culinary Academy
1. In a medium saucepan combine halfandhalf, 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
2One fourth 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 1One fourth to 11/3 pounds fresh or frozen fettucine, or 12
ounces dried, following package directions. Drain. Toss with sauce. Makes
2One fourth cups (4 maindish 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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