🍝 Roasted Red Pepper & Goat Cheese Pasta

(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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