the first, is recipe 19! roasted red pepper and goat cheese pasta.
i saw this recipe on pinterest, and have tried another recipe by this blogger, so we decided to give it a try. it was on our list of potential dinners to have for awhile, and we finally added the ingredients we needed to purchase at the store to our list.
i had never roasted red peppers before (can you imagine that?), so that is why i’m counting this. yes, throwing some red peppers into the oven for 25 minutes requires very little skill, i still hadn’t ever done that, or managed to take the skins off of the peppers before. it was something new, and i’m glad to say i’ve done it now!
i’m including the recipe below, but, know that we made a few modifications, added some chicken, spices, and tried to make it a little more flavorful (is it just me, or do most of the recipes we find end up not being as flavorful as they could be?)
2 whole red bell peppers
2 T. olive oil
1 small onion, diced
2 cloves garlic, diced
1 C. half & half
4 oz. goat cheese
2/3 C. grated parmesan cheese
1/2 lb. cooked pasta
salt and pepper, to taste
preheat oven to 500 degrees F, and line a small baking sheet with foil. place washed red peppers on foil and pop into the oven for 20-30 minutes. don’t forget to take the stickers off! :)
while the peppers are roasting, dice the onions and garlic. saute the onions and garlic. pour in the half & half and goat cheese, salt and pepper, and keep warm over low heat.
once the peppers are finished in the oven, allow them to rest for about 10 minutes before removing the skins and cutting into pieces. add the red peppers and parmesan cheese to the onion and garlic mixture. using an immersion blender puree the mixture. add cooked pasta and garnish with more salt, pepper, parmesan cheese and parsley.
our modifications include that we made chicken to go with this. we just seasoned and sauteed chicken, and cooked it with the onions and garlic. also, because we had the chicken in the cream mixture, we didn’t use a immersion blender, but used the food processor to just puree the red peppers. as a side note, we also didn’t completely puree the mixture as it seemed like it could be too overpowering with red pepper taste, so we left the red peppers about the size of a dice. additionally, since we had the chicken added to the mixture, we used a little more goat cheese and cream than called for, to make sure there was enough moisture in the dish. we did a bit of our own seasonings, since i am married to the flavor master and we love herbs and spices!
served with a salad, this was a delicious meal!
matt & rachel