Fresh Goat Cheese Alfredo

Yield: 2



1/2 lb pasta
2 tablespoons butter
1 clove minced garlic
1/2 cup cream
4oz French fresh goat cheese
1/4 cup grated parmigiano reggiano
salt and pepper to taste
fresh basil to finish



Cook pasta as directed.
Melt the butter in a pan over medium heat, add garlic and gently cook for about a minute.
Add the cream, then the goat cheese and parmesan in pieces. Stir until the cheese has melted into a sauce.
Remove from heat, season with salt and pepper, toss pasta into the pan to coat, then serve.