Roasted Red Pepper and Goat Cheese Linguini

Well hi there! It's been a while since I've posted a recipe and that's mostly because lately I've been too lazy to take photos while I'm cooking and I'm not very precise with my cooking so it seems strange to write down what I do. Anyway, every Tuesday my two foodie friends and I have a lovely dinner where we try to make something new. This has been my favorite Tuesday recipe to date and luckily I snapped a few shots on my iPhone- not great quality but you get the idea!

Here we go, quick and easy creamy cheesy linguine.

Step 1. Mince three cloves of garlic. Slice two or three roasted red peppers into small pieces. Sauté with olive oil for a few minutes.

Step 2. Slice a block of soft goat cheese to make it easier to melt. Place the slices in the pan with the peppers and garlic and stir until melted.

Step 3. Let the mixture of melted cheese and peppers simmer for a few minutes. Season with salt and pepper to taste.

Step 4. Add a cup of heavy cream to the sauce. Stir and let simmer for a few more minutes as you cook the linguini. As soon as the pasta is al dente, strain it and return it to the pot. Add the cream sauce to the pasta and toss.

Step 5. Serve hot with grated parmesan cheese (because obviously what this dish needs is more cheese). Try not to have a heart attack.

Roasted Red Pepper and Goat Cheese Linguini
Serves 4

Ingredients

A jar of roasted red peppers in oil
A small container of heavy cream (panna)
A block of soft goat cheese
Three cloves of garlic
Extra-virgin olive oil
500 g of linguini
Salt and pepper

Instructions

1. Mince three cloves of garlic. Slice two or three roasted red peppers into small pieces. Sauté with olive oil for a few minutes.

2. Slice a block of soft goat cheese to make it easier to melt. Place the slices in the pan with the peppers and garlic and stir until melted.

3. Let the mixture of melted cheese and peppers simmer for about five minutes to let the peppers flavor the cheese. Season with salt and pepper to taste.

4. Add a cup of heavy cream to the sauce. Stir and let simmer for a few more minutes as you cook the linguini. As soon as the pasta is al dente, strain it and return it to the pot. Add the cream sauce to the pasta and toss. 

5. Serve hot with grated parmesan cheese. If you need to store this it will keep for up to a week in the fridge. 

We ate two plates each and then had chocolate fondue with fresh strawberries and bananas. I'm not proud. 

Ok, I'm a little proud.