| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Pasta | 6 | Servings |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | Clove garlic, finely chopped | |
| 1 | c | Whipping cream |
| 6 | oz | Chevre (goat cheese) |
| 1 | ts | Chopped fresh rosemary or |
| (1/4 tsp dried) | ||
| 1 | tb | Chopped fresh basil or parsley |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | lb | White or green fettuccine |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
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 [email protected] Source: Cooking with Bonnie Stern. Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on May 28, 1998
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