Ingredients

The following ingredients have 4 Servings
  • 1 (12 oz) jar roasted red bell peppers
  • 1 lb pasta
  • 2 Tbsp unsalted butter
  • 1/2 small yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 cup half & half
  • 8 oz goat cheese
  • 1 tsp lemon zest
  • 2/3 cup grated parmesan cheese
  • 1/4 cup basil pesto

Instruction

  • In a large sauce pot, cook pasta according to manufacturer's directions until al dente. Drain and set aside.
  • In sauté pan, add butter, garlic, and onions and cook until onions are just translucent. Add roasted red peppers and cook, 4-5 minutes, or until liquid is reduced.
  • Add half & half and puree the sauce, using an immersion blender, until smooth. Add goat cheese and stir to combine.
  • Let goat cheese melt over medium-low heat then stir in pesto and lemon zest.
  • Remove from heat and stir in cooked pasta and parmesan cheese to fully coat.
  • Serve immediately, topped with extra parmesan cheese.