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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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 251 (79%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 89.5mg||28 %|
|Sodium 102.4mg||4 %|
|Potassium 350.9mg||9 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11.2g|
|Protein 7.4g||11 %|
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Calories per serving: 319
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