| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Pasta |
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 |
|
|
Salt and freshly ground pepper; to taste (up to) |
| 1 1/3 |
lb |
Fresh or frozen fettucine or- |
| 12 |
oz |
Dried fettucine |
INSTRUCTIONS
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 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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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