Creamy Goat Cheese and Roasted Red Pepper Risoni

Creamy Goat Cheese & Roasted Red Pepper Risoni

Image courtesy of RecipeTinEats.com

Recipe from

Recipe Tin Eats

Prep Time

7 minutes

Cooking Time

13 minutes

Total Time

20 minutes

Serves

4

Ingredients

8oz risoni pasta (orzo)
2 tsp cooking salt/kosher salt, for cooking the pasta
2 tbsp extra virgin olive oil
1 red onion, halved then cut into 0.2″ slices
2 garlic cloves, finely minced
10 oz jar fire-roasted sliced red peppers (~ 1 cup), drained, roughly chopped into 1″ pieces
2 cups tomato puree
1/2 cup sliced Kalamata olives or other briny/pickly thing (like pickles, chopped)
1/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
4 oz goat cheese , the creamy type
1 tightly packed cup basil leaves
1 tbsp roughly chopped parsley, plus extra for garnish

Instructions

Bring a small pot or large saucepan of water to the boil. Add salt and cook risoni until just under al dente (ie still a bit firm inside) as it will cook more in the sauce. 8 minutes for me.
Just before draining, scoop out 1/2 cup pasta cooking water and set aside. Drain, rinse briefly under the tap then leave the risoni in the colander while you finish the sauce.
Heat the oil in a large non stick skillet (30cm/12″) over high heat. Add onion and cook for 2 minutes until starting to soften. Add garlic and capsicum strips. Cook for 2 minutes until the onion is softened.
Add tomato and olives. Bring to a simmer, lower heat to medium and simmer for 5 minutes, stirring every now and then.
Add cooked risoni, salt, pepper and the pasta cooking water. Stir to combine. Add most of the goat’s cheese (reserve some for garnish), stir so it melts.
Stir through basil or parsley just before serving. Divide between bowls. Crumble over reserved goat’s cheese, sprinkle with extra basil.

Nutrition

Calories:452cal (23%), Carbohydrates:61g (20%), Protein:16g (32%), Fat:17g (26%), Saturated Fat:6g (38%), Polyunsaturated Fat:2g, MonounsaturatedFat:9g, Cholesterol:14mg (5%), Sodium:1531mg (67%), Potassium:869mg (25%), Fiber:6g (25%), Sugar:9g (10%), Vitamin A:1427IU (29%), Vitamin C:49mg (59%), Calcium:126mg (13%), Iron:4mg (22%)

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