Pasta with Goat Cheese
|Thin pasta||16 Ounce (1 Package)|
|Red bell peppers||2 Large, thinly sliced|
|Red onion||1 Medium, thinly sliced|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Shredded goat cheese||6 Ounce|
|Chopped pecans||1 Cup (16 tbs)|
Cook pasta according to package directions; drain.
In a heavy skillet over medium heat, heat 2 tablespoons of the butter.
Add peppers and onion; saute until vegetables are tender, about 3 minutes.
Transfer vegetables to a mixing bowl.
In a small saucepan, heat cream to just below a simmer.
Add hot cream to vegetables along with basil and goat cheese.
Transfer hot pasta to a serving bowl.
Add remaining butter, vegetable-cheese mixture, and pecans; toss to mix.