Creamy Chevre and Basil Pasta

Recipe by mary winecoff
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water to boil for pasta.
  • Peel and quarter the onion.
  • Core, seed and quarter the red pepper.
  • Peel the garlic.
  • Place onion, pepper and garlic in food processor and pulse until finely minced.
  • (Or chop by hand.).
  • Heat the oil in a large skillet over high heat.
  • Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
  • Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
  • Season to taste with salt and pepper and set aside.
  • While the vegetables are cooking, wipe the bowl of the food processor.
  • Add the basil and goat chesse.
  • Puree until smooth.
  • Add pasta to the boiling water and cook according to package directions.
  • Drain pasta and return to pot, off the heat.
  • Add the cheese puree and the cooked vegetables, tossing to combine.
  • Taste and add salt and pepper if necessary.
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