Creamy Chevre And Basil Pasta

• 1 onion
• 1 red bell pepper
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup packed fresh basil leaf
• 1/4 lb creamy fresh goat cheese (1/2 cup crumbled)
• fresh ground black pepper
• tagliatelle pasta noodles or fettuccine pasta

1. Bring water to boil for pasta.
2. Peel and quarter the onion.
3. Core, seed and quarter the red pepper.
4. Peel the garlic.
5. Place onion, pepper and garlic in food processor and pulse until finely minced.
6. (Or chop by hand.).
7. Heat the oil in a large skillet over high heat.
8. Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
9. Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
10. Season to taste with salt and pepper and set aside.
11. While the vegetables are cooking, wipe the bowl of the food processor.
12. Add the basil and goat chesse.
13. Puree until smooth.
14. Add pasta to the boiling water and cook according to package directions.
15. Drain pasta and return to pot, off the heat.
16. Add the cheese puree and the cooked vegetables, tossing to combine.
17. Taste and add salt and pepper if necessary.

onion, red bell pepper, garlic, olive oil, basil leaf, goat cheese, fresh ground black pepper, tagliatelle pasta noodles

Taken from www.food.com/recipe/creamy-chevre-and-basil-pasta-103717 (may not work)