Title: Fettuccine California Style
Categories: Pasta
Yield: 6 Servings

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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