Creamy Chevre and Basil Pasta

Creamy Chevre and Basil Pasta

piątek, 24 stycznia 2014

Creamy Chevre and Basil Pasta

Time: 20 mins

Ingredients

• 1 onion
• 1 red bell pepper
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup packed fresh basil leaf
• 1/4 lb creamy fresh goat cheese (1/2 cup crumbled)
• fresh ground black pepper
• tagliatelle pasta noodles or fettuccine pasta

Directions

• 1 Bring water to boil for pasta.
• 2 Peel and quarter the onion.
• 3 Core, seed and quarter the red pepper.
• 4 Peel the garlic.
• 5 Place onion, pepper and garlic in food processor and pulse until finely minced.
• 6 (Or chop by hand.).
• 7 Heat the oil in a large skillet over high heat.
• 8 Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
• 9 Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
• 10 Season to taste with salt and pepper and set aside.
• 11 While the vegetables are cooking, wipe the bowl of the food processor.
• 12 Add the basil and goat chesse.
• 13 Puree until smooth.
• 14 Add pasta to the boiling water and cook according to package directions.
• 15 Drain pasta and return to pot, off the heat.
• 16 Add the cheese puree and the cooked vegetables, tossing to combine.
• 17 Taste and add salt and pepper if necessary.