* 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.