I love Pinterest, don’t you?! It’s such a great way to not only connect with friends (and strangers) and find all of the great interests you share, but you also get some great ideas. Like this recipe, for example…Roasted Red Peppers and Goat Cheese Alfredo.
Yes, I know…goat cheese again, Kelli?! Yes, goat cheese again. But this time it is garlic and herb goat cheese, and it’s a bit of a milder taste for those of you who are still learning to adore goat cheese as much as I do.
The roasted red peppers were really what caught my interest, because the recipe calls for you to roast them yourself, which I’ve always wanted to do. This dish is from the site Lauren’s Latest, and I have a feeling I’ll be re-visiting this blog frequently as everything looks mouthwatering. This dish lived up to my (high) expectations, too.
Not only was it really easy, but I realized how silly I was to buy roasted red peppers in the jar, when I could do it myself. I just cranked my oven and let them do their thing for 20 to 30 minutes, and when I was done, the red peppers smelled fantastic and were done perfectly. Be sure to check out my step by step pictures for this recipe, so that you can see that you too can easily roast your own red peppers.
Oh yeah, and of course there is pasta involved…linguine to be specific. So I knew this dish would have to be good. One thing I did change up was to top my pasta with fresh basil instead of parsley, which Lauren uses. But I love basil more than parsley, so I figured why not?! It was delish. Also I didn’t have Parmiggiano Reggiano on hand, but I did have some Parmesan cheese to freshly grate, so I made the executive decision not to go back to the store and to just use what I had on hand.
Don’t let the alfredo part of this dish concern you. Nothing super fatty is used. The recipe needs a couple tablespoons of olive oil, fat-free half and half and goat cheese and Parmesan cheese to give it its creaminess and flavor.
Here are a few things you’ll need in the kitchen for this dish: I have found my garlic mincer to come in extremely handy lately. Also I have been dying to use my immersion blender and this recipe was a fabulous reason to do so…just blend up that sauce and you’re left with a really special dish.
I hope you enjoy this dish and make it soon, because my leftovers are already gone…boo. 🙁 Click here for the recipe and step by step ingredients!
What I was cooking up a year ago: Scones Galore!
Last year I made two totally different kinds of scones that were both delicious. Surprisingly the low fat, low sugar scone was super inventive and my favorite scone of the two. You definitely have to try that one out sometime!