Title: Chevre and Walnut Sauce
Categories: Pasta Sauce
Yield: 4 Servings
| 2 | c | Half and half |
| 8 | oz | Plain chevre |
| 2 | | Cloves garlic - minced |
| 3/4 | c | Coarsely chopped |
| | | Toasted walnuts |
| 1/3 | c | Finely chopped parsley |
| | | Salt and freshly ground |
| | | Pepper to taste |
In a medium saucepan combine half-and-half, chevre, and garlic. Heat,
stirring until mixture is creamy and smooth. Bring to a boil. Boil gently
about 10 minutes to thicken sauce and reduce it to about 2-1/4 cups. Stir
occasionally at first, then frequentl Makes 2-1/4 cups