Fettuccine With Goat Cheese And Peppers Recipes

FETTUCCINE WITH GOAT CHEESE AND PEPPERS

Steps:

• Cut the bell pepper into thin slices and set aside.
• Pit and coarsely chop olives and set aside.
• Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set aside.
• Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender.
• Add chicken broth and cook until most of the liquid has evaporated. Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.
• Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.

CACIO E PEPE (CHEESE AND PEPPER PASTA)

Steps:

• Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
• Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
• Serve with additional cheese, if desired.

PASTA WITH TOMATOES AND GOAT CHEESE

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
• While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
• Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.