ROASTED RED PEPPER ALFREDO

INGREDIENTS 12 ounces linguine 2 tablespoons olive oil 2 cloves garlic, minced 1 onion, diced

½ cup milk ½ cup heavy cream 4 ounces crumbled goat cheese ½ cup grated Parmesan, plus more for garnish

1 12-ounce jar roasted red peppers, drained and chopped – Kosher salt and freshly ground black pepper, to taste

DIRECTIONS: 1. Boil some pasta in salted water and drain it when it's done. 2. Heat olive oil in a pan on medium heat. Add garlic and onion and cook until they're soft and smell nice, about 2-3 minutes.

3. Pour in some milk, heavy cream, goat cheese, and Parmesan cheese. Stir until the cheeses melt and everything is creamy, about 1-2 minutes. 4. Add some red peppers and blend everything together with a blender.

3. Pour in some milk, heavy cream, goat cheese, and Parmesan cheese. Stir until the cheeses melt and everything is creamy, about 1-2 minutes. 4. Add some red peppers and blend everything together with a blender.

5. Put the cooked pasta in the sauce and mix it gently. 6. Add salt and pepper to taste.

7. Serve it right away, and if you like, sprinkle some more Parmesan cheese on top.