Pasta with Goat Cheese Recipe
Ingredients
| 1 16-ounce package thin pasta | ||
| Butter | 5 Tablespoon | |
| Red bell peppers | 2 Large, thinly sliced | |
| Red onion | 1 Medium, thinly sliced | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| Basil | 1 Tablespoon | |
| 6 ounces shredded goat cheese | ||
| Pecans | 1 Cup (16 tbs), chopped | |
Directions
Cook pasta according to package directions; drain.
In a heavy skillet over medium heat, heat 2 tablespoons of the butter.
Add peppers and onion; saute until vegetables are tender, about 3 minutes.
Transfer vegetables to a mixing bowl.
In a small saucepan, heat cream to just below a simmer.
Add hot cream to vegetables along with basil and goat cheese.
Toss gently.
Transfer hot pasta to a serving bowl.
Add remaining butter, vegetable-cheese mixture, and pecans; toss to mix.
Serve immediately.
In a heavy skillet over medium heat, heat 2 tablespoons of the butter.
Add peppers and onion; saute until vegetables are tender, about 3 minutes.
Transfer vegetables to a mixing bowl.
In a small saucepan, heat cream to just below a simmer.
Add hot cream to vegetables along with basil and goat cheese.
Toss gently.
Transfer hot pasta to a serving bowl.
Add remaining butter, vegetable-cheese mixture, and pecans; toss to mix.
Serve immediately.
Chef
