This week it’s “Roasted Red Pepper & Goat Cheese Alfredo”. Very easy & very good, next time I think I’ll add some chicken, maybe some asparagus too. And can I tell you how excited I was when I realized I got to use my immersion blender again!! Oh and I used shaved parmesan – I just couldn’t spend the $10+ for the Parmigiano Reggiano! Anddddd for those of you in Colorado . . . . yes that is a slice of sourdough bread!!!! I found that “Sprouts” makes their own San Francisco Sourdough Bread and it is VERY GOOD!!!! The link below has step by step instructions to make this very yummy dish . . .
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free 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
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. 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.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. 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. http://www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo/