*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, January 10, 2025 10:55 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Pasta » Chevre & Walnut Sauce
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chevre & Walnut Sauce recipe to your favorite Save to favorite   Discuss Chevre & Walnut Sauce recipe Write a comment   Print Chevre & Walnut Sauce recipe Print this recipe   Email Chevre & Walnut Sauce recipe to friend Email this recipe
  Chevre & Walnut Sauce
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 330
Ingredients:
2 cup Half and half
8 oz 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
Instructions:
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.

Recipe By : the California Culinary Academy

From: Date:
Rate this recipe:  
Featured Recipe
» Baked Flounder Barataria
Category: Jewish
Hits: 274
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com