| Cheesy Penne with Peppers |
Recipe Type: Entree
- Barilla Penne
- 2 Cups Napoli Roasted Peppers, Drained
- 1 Clove Garlic, Sliced Thinly
- 3/4 Teaspoon Chopped Thyme
- 1/2 Cup Alouette Crumbled Goat Cheese
- Salt and Pepper
- Grated Parmesan Cheese
- Cook pasta al dente. Drain, reserving 3/4 Cup of the water from cooking.
- While the pasta is cooking, make the sauce. Add the roasted peppers, garlic and thyme into a food processor. Process until they become chopped finely.
- Toss in the goat cheese, processing until smooth. Add salt and pepper to season the sauce.
- Once the pasta is drained and returned to the pot, add in the sauce, the reserved cooking water and cook over medium heat.
- Toss until the pasta is well coated, which should take a couple minutes.
- Serve with Grated Parmesan cheese.
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