Penne with Roasted Red Pepper Sauce and Blue Cheese
Servings
2Serving size
2 ounces pasta with sauceThis recipe can be multiplied and the sauce for this recipe can be made ahead and refrigerated.
Ingredients
| 3 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers |
| 4 clove Garlic, raw |
| 1 Medium Shallots, raw (minced) |
| 1 Tbsp. Olive oil |
| 1 to taste Black pepper |
| 1/8 tsp. Red Pepper Flakes |
| 1 ounces (14 halves) Walnuts, shelled |
| 1 ounce Semisoft goat cheese |
| 4 quart Water |
| 4 ounce Whole Wheat Penne (or gluten-free penne pasta) |
| 2 ounce Blue cheese (crumbled) |
| 8 leaves Fresh basil (chiffonade) |
Instructions
Remove from the oven and place the garlic and pepper in a paper bag. Let cool about 10 minutes.
Peel and seed the peppers. Peel the garlic.
Place the roasted garlic in a blender with the olive oil, peppers, shallots and red pepper flakes. Puree until smooth.
Place a small sauce pan over medium high heat. Add the walnuts and toast. Toss frequently and adjust the heat so that the walnuts don't burn but are lightly toasted.
Add the red pepper sauce to the pan and reduce the heat to low. Add the goat cheese and stir occasionally so that the goat cheese melts into the sauce.
Place the water in a large stock pot over high heat. When boiling add the penne.
Cook until the penne is tender (about 12 - 15 minutes).
Drain and serve the pasta topped with the red pepper sauce, crumbled blue cheese and basil.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
The blue cheese and red peppers go together so well. Adding the walnuts rounds out the recipe and toasting them really brings out their nutty flavor.
Notice that there is no added salt in this recipe. The amount of sodium in the cheese is enough to bring out the flavor in the dish including enhancing the flavors of the peppers and garlic.