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Joanne Weir's Penne Lago di Como with goat cheese

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 6)

  • 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, omit butter.


Peel the peppers with a vegetable peeler and cut into thin strips.

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.

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.


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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.

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!"