Bell Pepper and Goat Cheese Sauce for Pasta

From Marcella Cucina

Cookbook

Author(s): Marcella Hazan

Page 168

Cuisine: Italian

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1 reviews, average rating 5.0 / 5

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14 years ago

★ ★ ★ ★ ★ 5/5

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Peeling the bell peppers is a bit tedious, but otherwise this is an easy recipe. Good even for non-aficionados of bell peppers.

Yellow bps are pretty on green pasta; red ones should be on white pasta.

Note-to-self suggests forgoing the butter at the end, using a bit of the pasta-cooking water instead.

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