After just reading the title of this recipe I knew I had to try it, and it did not disappoint! This rich, creamy, flavorful pasta tastes as good as it sounds. A quick week night meal that tastes like restaurant quality. I’m all over that!
2 whole red bell peppers (I just used a 12 oz jar of roasted red peppers)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup half & half (or 1/2 cup milk and 1/2 cup cream)
4 oz. garlic & herb goat cheese
2/3 cup grated parmesan cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste
basil (to garnish)
If you are roasting your own peppers, preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes. Meanwhile, saute onions and garlic in olive oil 5-7 minutes or until tender. Pour in half & half, goat cheese (or crumbled feta), parmesan, salt and pepper. Stir until cheeses are melted then keep warm over low heat. Uncover peppers, peel off skin, remove stem and seeds. Chop into large pieces and stir into the sauce. Remove from heat and pour sauce into food processor and puree, or use an immersion blender. Return back to the pan and toss with cooked pasta. Garnish each serving with grated parmesan and chopped fresh basil.
Source | Lauren’s Latest