Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter
1 Clove garlic, finely chopped
1 c Whipping cream
6 oz Chevre (goat cheese)
1 ts Chopped fresh rosemary or
(1/4 tsp dried)
1 tb Chopped fresh basil or
-parsley
1 ts Salt
1/2 ts Freshly ground pepper
1 lb White or green fettuccine
1/4 c 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.

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