About the chef
Joanne Weir, the creator of this month's recipe, is
an internationally renowned chef, cookbook author,
educator, and TV host. In her new PBS series, Joanne
Weir's Cooking Class, her kitchen transforms into
a classroom as she helps real-world students create
exquisite Mediterranean-inspired meals with ease.
Penne Lago di Como
with goat cheese
5 yellow or red bell peppers
2 tablespoons DHC Núñez
de Prado Extra Virgin Olive Oil
2 tablespoons unsalted butter*
2 cloves garlic, minced
Salt and freshly ground black pepper
6 ounces very fresh, very soft creamy goat cheese
3 tablespoons finely chopped chives
12 ounces dry penne pasta
* Optional. For a lighter, lower-calorie recipe,
1. Peel the peppers with a vegetable
peeler and cut into thin strips.
2. Heat 2 tablespoons of extra virgin olive oil
in a large frying pan over medium heat and add the
garlic. Stir constantly 30-60 seconds. Add the
bell peppers, salt and pepper and stir occasionally,
until the peppers are very tender, 20 minutes. Reduce
the heat to low, add the goat cheese and mash with
a wooden spoon until it melts.
3. Bring a large pot of salted water to a boil.
Add the pasta and cook until tender, 10 to 12 minutes.
Drain and toss with 2 tablespoons butter.* Add bell
pepper and goat cheese sauce and mix. Place on a
platter and garnish with chives. Serve immediately.
Lago di Como
" I travel to Italy each year to teach cooking
with my students, and I love to stay a few extra
days and go to beautiful Lake Como, just outside
of Milan. There is a wonderful little restaurant
overlooking the lake that serves this delicious
penne dish with sweet peppers and goat cheese. I
make this recipe at home to remind me of Lake Como!"