2 c. heavy cream
1 c. coarsely chopped basil
1 tsp. salt
9 oz. fresh spinach fettuccine
8 oz. plain chèvre
1/2 c. diced, seeded fresh plum tomatoes
1/2 c. chiffonade of fresh basil
freshly ground pepper to taste
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.
