12 ounces linguine
2 T olive oil
2 cloves garlic, minced
1 onion, diced
1/2 c milk
1/2 c heavy cream
4 ounces crumbled goat cheese
1/2 c grated Parmesan, plus more for garnish
12-ounce jar roasted red peppers, chopped
kosher salt and freshly ground black pepper, to desired taste
Cook pasta in salted water according to package instructions; drain well.
In a saucepan heat olive oil over medium heat; add garlic and onion, cook, stirring frequently, about 2-3 minutes until onions become translucent. Stir in milk, cream, goat cheese and Parmesan about 1-2 minutes until cheese is melted. Add red peppers and puree with an immersion blender.
Stir in pasta and toss to combine; season with salt and pepper, to desired taste.
Serve immediately, garnished with Parmesan.
