ORECCHIETTE WITH SWEET PEPPERS AND GOAT CHEESE

ORECCHIETTE WITH SWEET PEPPERS AND GOAT CHEESE image

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 red bell pepper, cored, seeded, and cut into thin strips
1 yellow bell pepper, cored, seeded, and cut into thin strips
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper, to taste
1 pound orecchiette
4 ounces goat cheese, preferably Coach Farm

Steps:

To make the peperonata: In a 12 to 14-inch sauté pan, heat the 2 tablespoons of olive oil over high heat until almost smoking. Add the red and yellow peppers and sauté over high heat for 4 minutes until browned at the edges and softened. Add the sherry vinegar, salt, and pepper, reduce the heat to medium, and continue to cook for 5 to 7 minutes, or until the peppers are tender. Adjust the seasonings and set aside to cool. Place pepper mixture into a food processor and finely chop. With the motor running, drizzle in oil until you've reached a smooth consistency. Transfer mixture into a large bowl. Cook the pasta until tender yet al dente, about 6 to 8 minutes. Drain the pasta well and add to the sweet pepper puree. Add goat cheese to the pasta and toss for about 2 minutes and then pour into a warm serving bowl.