*  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.
 
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 NOTES : Serve this sauce with fettucine; see step 4 for instructions on
 cooking the pasta.
 Nutr. Assoc. : 0 473 0 5471 2682 0