Summary

Ingredients

• 250 g pasta, e.., linuine or spahetti
• 1 pack goat cheese, thaler
• 200 ml cream
• 2 red pepper (s)
• 50 g pecorino cheese
• 1 onion (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 1 teaspoon herbs, dried and Italian
• Pecorino to sprinkle over
• Parsley smooth
• salt and pepper

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Instructions

1. Preheat the oven to 200 degrees and switch on the grill screen. Wash the peppers, cut in half and place with the cut side down on a baking sheet lined with baking paper. Roast the peppers until the skin turns brown - takes about 20 minutes.
2. In the meantime, dice the onion and garlic and heat the olive oil in a saucepan. Sauté the onions and garlic in the oil for about 5 minutes. Pour in the cooking cream and add the goat cheese, let it melt while stirring, add the herb mixture.
3. Take the grilled peppers out of the oven, let cool a little and peel off the skin. Remove the ribs and cut the peppers into small pieces. Then add this to the sauce together with the grated pecorino cheese. Mix the whole thing briefly with the hand blender, season with salt and pepper. Arrange the sauce on the cooked pasta and add the pecorino cheese and chopped parsley to your taste.