Ingredients
- 500 g short pasta
- 6 yellow peppers
- 1 head of garlic
- 6 tablespoons olive oil
- 200 g fresh goat cheese
- 12 sprigs of parsley + a few sprigs for serving
Preparation
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Preheat the oven to 200°C (gas mark 6-7). Cut the head of garlic in half and drizzle the cut parts with olive oil. Add salt.
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Bake the whole peppers placed on a baking tray covered with baking paper, as well as the head of garlic (cut parts placed on the tray) for 30 min. Let them cool, then remove the skin, seeds and stalk from the peppers. Press the two parts of the head of garlic to recover the pureed flesh.
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Mix the peppers and garlic with the fresh goat cheese and the roughly chopped parsley. Add salt and pepper. Set aside.
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Bring a large pot of salted water to the boil. Add the pasta and cook for 1 minute less than al dente. Collect a ladle of the cooking water when you drain it.
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In the casserole dish, mix the pasta with the sauce and cooking water. Cook for 1 minute over medium heat, stirring.
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Serve this dish hot, sprinkled with a little freshly chopped parsley and pepper.
