Roasted Pepper Cream Sauce

·         2 Roasted Red Peppers (either freshly done in oven or a jar)

·         Sundried tomatos (optional)

·         2 Tbsp Olive oil

·         1-2 shallots

·         2-3 cloves of garlic

·         1 cup half & half (use heavy cream or milk as well)

·         4oz goat cheese (can buy herbed or add your own!)

·         2/3 cup Parmigiana, Pecorino or Asiago

·         ½ cup roasted artichoke hearts

·         8oz edamame pasta (or choice)

·         Salt & Pepper

·         Italian seasoning (optional)

·         Crushed red pepper flakes (optional)

If roasting peppers:

Place whole peppers into 500F oven and bake until charred (20-30 min).  Remove and wrap in foil ffor about 10-15 min.  Uncover peppers, peel skin and remove stems/seeds.  Chop into large pieces and put into sauce.

If not roasting:

Saute onions and garlic in olive oil until translucent.  Pour in cream, goat cheese, S&P and Italian seasoning.  Stir until cheese is completely melted.  Keep on low until the roasted peppers are ready.  Add roasted peppers and tomato if using along with parmigiana cheese.  Stir to until melted, then remove from heat.

Pour sauce into food processor and puree (or use a blender or immersion blender).  Toss cooked pasta with sauce and top with more parm, S&P, parsley or red pepper flakes as desired.