Linguine à Crème de Pimentões Grelhados e Queijo de Cabra
A delightful pasta dish featuring the smoky flavor of grilled peppers combined with creamy goat cheese, perfect for any occasion.
Ingredients
Pasta and Sauce Base
- 250 g linguine Delicate pasta providing slight chewiness.
- 2 red bell peppers Stars of the dish, smoky and sweet after grilling.
- 150 g fresh goat cheese Adds creamy texture and tangy flavor.
- 1/2 cup heavy cream Creates a luxurious sauce.
- 2 tablespoons olive oil Enhances the overall taste.
- 1 clove garlic, minced Infuses aromatic goodness.
- Salt and pepper, to taste Essential seasonings.
- Fresh basil leaves for garnish (optional) Provides a fresh pop of flavor.
- Grated Parmesan cheese (optional) Pairs beautifully with the other ingredients.
Instructions
Preparation
- Grill the red bell peppers in a hot skillet or directly over an open flame until the skin is charred. Place them in a plastic bag or cover with a cloth to sweat for easier peeling.
- Once cooled, peel the skins, remove the seeds, and slice the peppers into thin strips.
- Cook the linguine in a pot of boiling salted water until al dente. Reserve a cup of the pasta water and then drain the rest.
Cooking
- In a large skillet, heat the olive oil over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
- Add the grilled sliced peppers and cook for an additional 3-4 minutes.
- Stir in the heavy cream and let simmer for 2-3 minutes until slightly thickened.
- Add the goat cheese, stirring continuously until melted. Use reserved pasta water if the sauce is too thick.
- Add the cooked linguine to the skillet, tossing to ensure the pasta is well coated in the sauce.
Serving
- Serve immediately, garnishing with fresh basil and grated Parmesan cheese, if desired.
Notes
Consider choosing firm, glossy red peppers for the best flavor. Monitor garlic closely to avoid burning. For a lighter option, try using half-and-half or plant-based cream.