(Creamy, vibrant, and unexpectedly elegant — pasta that feels like a chef’s special.)
Perfectly imperfect pasta tossed in a silky sauce made from roasted red peppers and tangy goat cheese, topped with crushed pistachios and blistered cherry tomatoes. A balance of creamy, smoky, nutty and fresh — it’s rich, but never heavy.
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📝 Ingredients (serves 2–3): • 250g pasta (fusilli, rigatoni, or penne) • 2 roasted red bell peppers (jarred or homemade) • 100g soft goat cheese • 1 garlic clove • ¼ cup heavy cream • 1 tbsp olive oil • Salt & pepper to taste • Handful of cherry tomatoes (oven-roasted or pan-seared) • 2 tbsp crushed pistachios
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🔥 Instructions: 1. Make the sauce: In a blender, combine roasted peppers, goat cheese, garlic, cream, olive oil, salt, and pepper. Blend until smooth. 2. Cook the pasta: Boil in salted water until al dente. Reserve ¼ cup of the pasta water, then drain. 3. Combine: Return pasta to the pot, pour in the sauce, and a bit of pasta water. Stir gently until fully coated. 4. Top & serve: Add roasted cherry tomatoes and crushed pistachios. Serve warm, rustic-style, no garnish needed.
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