Tuesday, April 6, 2010

Chevre Pasta

OK, this was so good that apparently I didn't even stop to take a picture of the finished product. But you don't need a picture to imagine how good warm pasta + warm goat cheese + warm red peppers is going to taste!

From a list of simple ingredients comes a delicious dish -- appropriate for main course or side pasta dish.














Chevre Pasta
Penzey's One, October 2008

1 lbs dried pasta (I used spaghetti)
1/4 c olive oil
2 cloves garlic, minced
2 red bell peppers, sliced (or mushroom or zucchini)
6 oz chevre
White pepper
1/4 c basil, chopped
Parmesan cheese, grated

Boil water. In a large skillet, heat olive oil over medium heat. Add garlic and vegetables and saute until crisp-tender, about 3-5 minutes depending on the vegetables.



































Add chevre and white pepper.















No, that is not a stick of butter - that's a 6 oz log of chevre.

While cooking vegetables, cook the pasta according to package directions. Drain well and add to skillet with vegetables. Add a little water to the sauce for extra smoothness. Stir well. Top with basil and serve with Parmesan.

Now, since I didn't take a picture of the completed dish, let's take a moment to see some of my new knife skills. Look what my knife skills class taught me to do -- how to chop or slice a bell pepper more efficiently.
Begin by lopping off both top and bottom of the pepper. Then, slice through one membrane into the center of the pepper. Roll the pepper out flat.














Take your knife horizontally to the membrane and remove membranes.


2 comments:

Naomi said...

Hi there,
I was looking for something different to make for dinner and came across your recipe....any idea how many this serves?
mmmm thanks.
Naomi

Donut Army said...

Hi Naomi! I have in my notes that this serves 5 - hope that helps! Be sure to let me know if you like it or not.