Recipe: Creamy Chevre and Basil Pasta

Creamy Chevre and Basil Pasta
Source: Monday to Friday Pasta
Makes 4 servings

Salt
1 onion
1 red bell pepper
2 cloves garlic
1/4 cup olive oil
Freshly ground black pepper
1/2 cup (packed) fresh basil leaves
1/4 pound (1/2 cup crumbled) creamy fresh goat cheese
1 tablespoon olivada (black olive paste; optional)
Fresh or dry tagliatelle or fettucine

Bring water to boil for pasta, adding salt. Peel and quarter the onion. Core, seed and quarter the red pepper. Peel the garlic. Place onion, pepper and garlic in food processor and pulse into finely minced. (Or chop by hand.)

Heat the oil in a large skillet over high heat. Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic. Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes. Season to taste with salt and pepper and set aside.

While the vegetables are cooking, wipe out the bowl of the food processor. Add the basil and goat cheese (and olivada, if using). Puree until smooth.

Add pasta to the boiling water and cook according to package directions. Drain pasta and return to pot, off the heat. Add the cheese puree and the cooked vegetables, tossing to combine. Taste and add salt and pepper if necessary. Serve.