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 fettuccine, 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 0F 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.