Recipes

Ingredients

• 1 lb. fettuccine or egg noodles
• 1/2 cube butter (or 1/4 cup olive oil)
• 6-8 cloves of garlic, pressed
• 2 tablespoons chives
• 2 tablespoons dry or fresh parsley
• 1 cup goat milk, half-and-half, or cream
• 16 oz. Redwood Hill Farm Chèvre
• 1/2 cup grated aged cheese, such as Redwood Hill Farm Cheddar, Shepherd's Cheese,
• Pecorino or Parmesan
• Optional: sautéed mushrooms and/or peas  
   

Instructions       

1. Cook noodles. While they cook, melt butter and add garlic, chives and parsley and sauté for two minutes.
2. Heat goat milk (or half-and-half or cream) in a sauce pan and stir in chèvre until it is dissolved. Do not boil.
3. When hot, add the butter, chive and parsley mixture and then add drained noodles, optional ingredients and grated cheese.
4. Toss well land place in an oiled casserole.
5. Bake, covered, at 350 degrees for 45 minutes.
6. Uncover, top with extra grated cheese, and bake another 15-20 minutes until top is golden.