Roasted Red Pepper and Goat Cheese Alfredo

Erin,

This recipe is amazing. And also, easier than I expected. The roasted red pepper and goat cheese come together to make an incredible alfredo sauce to serve over pasta. It almost reminds me of vodka pasta, it's creamy and delicious! I served the sauce over linguine but next time, I might try ravioli. It's so versatile, I think it'll go great on almost anything ;)

Ingredients:

2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste

Directions:

1. 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.
2. In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
3. Uncover peppers, peel off skin and remove stem and seeds. (The skin will literally fall off as will the stem, and the seeds are easy to get rid of)
4. Chop into large pieces and place into sauce along with parmesan cheese.
5. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender.
6. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.