INGREDIENTS

INSTRUCTIONS

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 0F 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.
NOTES : cooking the pasta
Recipe by: the California Culinary Academy
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