| 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 cjhartlin@msn.com
Source: Cooking with Bonnie Stern.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 28, 1998
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