* Exported from MasterCook * Chevre and Walnut Sauce Recipe By : the California Culinary Academy Serving Size : 4 Preparation Time :0:25 Categories : Make-Ahead Dishes Pasta & Pasta Sauces Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups half and half 8 ounces plain chevre 2 cloves garlic -- minced 3/4 cup coarsely chopped toasted walnuts 1/3 cup finely chopped parsley salt and freshly ground pepper -- to taste 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. - - - - - - - - - - - - - - - - - - NOTES : Serve this sauce with fettucine; see step 4 for instructions on cooking the pasta. Nutr. Assoc. : 0 473 0 5471 2682 0