Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fettucine or egg noodles
  4        tablespoons  butter *or*
     1/4           cup  olive oil
  6             cloves  garlic -- pressed
  2        tablespoons  chives
  2        tablespoons  fresh parsley *or*
  1         tablespoon  dried parsley
  1                cup  milk
  8             ounces  fresh soft chevre
     3/4           cup  dry aged romano or parmesan cheese -- grated
                        saut‚ed mushrooms and peas

Preparation:

Cook fettucine al dente. Melt butter or oil over low heat, add garlic, chives, and parsley. Saut‚ two minutes. Heat milk in a saucepan over low heat and stir in soft chevre until dissolved. Do not boil! When hot, add the butter, chives, and parsley mixture, the drained noodles, 1/2 cup of the grated cheese, and the mushrooms and peas. Toss well and place in an oiled casserole dish. Bake covered at 350 degrees for 45 minutes. Uncover, top with the remaining grated cheese, and bake another 15 minutes or until top is golden. Serve immediately.

Nutritional Information:

659 Calories (kcal); 62g Total Fat; (83% calories from fat); 10g Protein; 18g Carbohydrate; 33mg Cholesterol; 129mg Sodium