Title: Fettucine with Rocket, Cress and Goat Cheese
Categories: Pasta Herb
Yield: 4 Servings

1	c	Whipping cream
1	c	Half-and-half
3	cl	Garlic, minced
5	oz	Mild goat cheese
1	lb	Fresh fettucine
1	c	Rocket leaves, coarse chop'd
1	c	Watercress leaves or leaves and tender stems of upland or ga
		Salt and fresh ground pepper

1. Combine the whipping cream, half-and-half, and garlic in a large saute pan. Bring to a boil, reduce the heat, and cook over med-low heat for about 5 mins. to reduce slightly. 2. Reduce the heat to low and crumble the cheese into the sauce. Cook, stirring occasionally, bout 5 mins., or until the cheese melts. Re- move the sauce from the heat. 3. Cook the fettucine on a large pot of boiling salted water until tender, but still slightly firm. Drain. 4. Stir the rocket and cress into the sauce and season with salt and pep- per. Toss the fettucine with the sauce. Transfer to a heated platter or pasta dishes and serve hot with a grinding of black pepper on top. *For a change, begin by softening a shallot or 2 in a T. of butter. Then add the cream and half-and-half, omitting the garlic and proceed with the recipe.

Source: The Herb Companion April/May 1995

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