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Basil Alfredo Pasta
• Bring the cream to a boil in a saucepan. Reduce heat and simmer about 20 minutes until thick. Add chopped basil and cook 3 minutes. Remove the pan from the heat. Bring a large pot of water to boil. Add the salt and fettuccine. Cook at a rolling boil until tender. While pasta is cooking, add half the chèvre to the basil sauce. Return the pan to low heat, stir, and heat through. Transfer to a warmed serving bowl. Drain the pasta. Add to the sauce and toss lightly. Top with the remaining chèvre, tomatoes, chiffonade of basil and black pepper. Serve immediately.
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