• 4servings

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Nutrition Info . . .

VitaminsA, B9, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Half and half 8 oz 227g Plain chevre

  2. 2 Garlic - minced

  3. 3/4 cup 109g / 3.8oz Coarsely chopped toasted walnuts

  4. 1/3 cup 48g / 1.7oz Finely chopped parsley

  5. Salt and freshly ground pepper - to taste

Instructions Jump to Ingredients ↑

  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 fettuccine, or 12 ounces dried, following package directions. Drain. Toss with sauce.

  5. Makes 2-1/4 cups (4 main-dish or 6 appetizer servings).

  6. * 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.


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