Category: Pasta

2 tbsp Unsalted butter

1 Clove garlic, finely chopped

1 cup Whipping cream

6 oz Chevre (goat cheese)

1 tsp Chopped fresh rosemary or

(1/4 tsp dried)

1 tbsp Chopped fresh basil or parsley

1 tsp Salt

1/2 tsp Freshly ground pepper

1 lb White or green fettuccine

1/4 cup Grated Parmesan cheese

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