Tuesday, August 25, 2009

Summer Pasta

Pasta with Bell Peppers and Goat Cheese

A pasta salad is an easy Summer dinner that one can even make ahead and served chilled. This is one of my favorites.


2 cloves garlic
1/2 cup shredded basil
2 tbsps olive oil
1/2 lb. rotelli or fusilli
1/2 cup chopped onion
3 oz. goat cheese
1 large red bell pepper
1 large yellow bell pepper
(both cut into julienne strips)
1/3 cup dry white wine
Optional: chopped olives, grape tomatoes

In skillet, cook garlic with oil over moderately low heat for one minute. Add onion, cook until softened. Add peppers, stir, cook five minutes until peppers are soft. Add wine. Boil until wine is reduced by half. Season with salt and pepper. Stir in basil.

Boil pasta until al dente, reserving 1/3 cup of the cooking water. Whisk 2/3 of the cheese into water until smooth. Add pasta and pepper, toss well. Sprinkle pasta with remaining goat cheese.

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