Friday, June 03, 2005
Roasted Pepper and Goat Cheese Pasta
Roasted Pepper and Goat Cheese Pasta (Adapted from CL)
3 large red bell peppers
1 tablespoon plus 2 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
8 ounces dry bow tie pasta, cooked
2 ounces crumbled goat cheese
Preheat oven to the broiler setting
Slice each peppers in half and discard seeds/membranes. Place the peppers skin sides up on a foil-lined baking sheet. Broil until the skins have blistered and blackened. Carefully place peppers in a ziploc bag and seal. Let stand 20 minutes - peel and place peppers in a blender.
In a small skillet over medium heat add 2 teaspoons oil. Add garlic and sauté 1 minute. Remove from heat and let stand 5 minutes.
Add garlic mixture, 1 tablespoon oil, broth, lemon juice, sugar, salt, ground pepper and crushed re pepper to the blender. Puree until smooth. Combine bell pepper mixture and basil with the hot pasta. Sprinkle with cheese.