Recipe - Fettuccine California Style

2 tablespoon Unsalted butter
1 Clove garlic, finely chopped
1 cup Whipping cream
6 ounce Chevre (goat cheese)
1 teaspoon Chopped fresh rosemary or
(One fourth tsp dried)
1 tablespoon Chopped fresh basil or
parsley
1 teaspoon Salt
One half teaspoon Freshly ground pepper
1 pound White or green fettuccine
One fourth 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@msn.com
Source: Cooking with Bonnie Stern.
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 28, 1998