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Tagliarini With Chevre & Olives Recipe
|Pine nuts||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Soft unripened chevre||12 Ounce, trimmed of coating, if necessary|
|Olives||1⁄2 Cup (8 tbs), pitted and chopped (Spanish Style / Nicoise)|
|Tagliarini/12 ounces fresh tagliarini||8 Ounce (Dry)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Grated orange peel||1 Tablespoon|
|Chopped chives||3 Tablespoon|
Serving size: Complete recipe
Calories 4190 Calories from Fat 2114
% Daily Value*
Total Fat 307 g472.1%
Saturated Fat 173.6 g868.1%
Trans Fat 0.1 g
Cholesterol 1260 mg
Sodium 2538.2 mg105.8%
Total Carbohydrates 212 g70.7%
Dietary Fiber 11.5 g46.2%
Sugars 46.5 g
Protein 98 g196.6%
Vitamin A 143.6% Vitamin C 81.9%
Calcium 66.1% Iron 39.4%
*Based on a 2000 Calorie diet
In a 4- to 5-quart pan, combine cream and broth.
Bring to a boil over high heat; boil, uncovered, stirring occasionally, until reduced to 1 1/2 cups.
Reduce heat to low and whisk in about half of the cheese, adding enough to develop a rich cheese flavor; stir in olives and keep warm.
Meanwhile, in a 5- to 6-quart pan, cook tagliarini in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 2 to 3 minutes for fresh); or cook according to package directions.
Drain well, then return to pan over low heat.
Add pine nuts, butter, and 2 teaspoons of the orange peel.
Mix lightly, using 2 forks.
Pour sauce into a warm serving bowl; mound pasta in center.
Crumble remaining cheese and sprinkle over pasta with chopped chives and remaining 1 teaspoon orange peel.
Garnish with whole chives.