Creamy herb pasta sauce

 
                          Creamy Herb Pasta Sauce
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 4    Preparation Time :0:25
 Categories    : Make-Ahead Dishes                Pasta & Pasta Sauces
                 Sauces & Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          half-and-half
      1/2  cup           butter or margarine -- cut into 8 chunks
      2/3  cup           Parmesan, Asiago or Romano cheese -- freshly grated
      3/4  cup           fresh herbs -- chopped
                         salt and freshly ground pepper -- to taste
 
 Note: Fresh herbs can be any combination of parsely, chives, basil, mint
 and oregano.
 
 1. Combine half-and-half and butter in a saucepan. Boil gently about 20
 minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups.
 
 2. Remove pan from heat; whisk in cheese and herbs. Use immediately or
 cool to room temperature and refrigerate or freeze (see Timesaver Tip).
 
 3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettucine,
 or 12 ounces dried, following package directions. Drain. Toss with sauce.
 
 Makes 2 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 2 months. To
 serve, defrost sauce 15 to 20 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 microwave oven on 50% power until
 warmed through, about 3 minutes, whisking frequently and vigorously to
 bring it to a creamy consistency.
 
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 NOTES : This sauce is good with fettucine; see step 3 for instructions on
 cooking the pasta.
 Nutr. Assoc. : 704 0 1034 0 0