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Name: Chevre And Walnut Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 c Half and half; 8 oz Plain chevre; 1/3 c Finely chopped parsley; Salt; 2 Garlic minced; 3/4 c Coarsely chopped toasted

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INGREDIENTS

2 c Half and half
8 oz Plain chevre
1/3 c Finely chopped parsley
Salt
2 Garlic ; minced
3/4 c Coarsely chopped toasted

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

NOTES

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Chevre And Walnut Sauce

2 c Half and half
8 oz Plain chevre
1/3 c Finely chopped parsley
 Salt
2 Garlic minced
3/4 c Coarsely chopped toasted

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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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 4 servings

Calories: 319
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 319

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