Chevre & walnut sauce
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Chevre & walnut sauce
  Pasta    Poultry    Cheese    Walnuts    Sauces  
Last updated 6/12/2012 12:48:18 AM. Recipe ID 9318. Report a problem with this recipe.
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      Title: Chevre & walnut sauce
 Categories: Pasta, Poultry, Cheese
      Yield: 4 Servings
      2 c  Half and half
      8 oz Plain chevre
      2    Cloves garlic -- minced
    3/4 c  Coarsely chopped toasted
    1/3 c  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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Recipe ID 9318 (Apr 03, 2005)

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