Red Pepper Orzo

Servings: 4 | Serving size: about 1 1/2 cups cooked pasta

Cooking Time: 30 Minutes

This recipe can be multiplied by 2.

This keeps fairly well for a day or so. Reheat gently.

Preheat the oven to broil.

Place the pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool.

After the peppers are cooled peel them and then seed and mince.

Place the olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and cook slowly. Do not allow to brown.

Add minced peppers and cook slowly until the peppers are soft. Add the white wine and reduce until there is very little liquid.

Place the pepper mixture in a blender with the goat cheese and milk. Blend until smooth. Set aside.

Heat water in a large stock-pot over high heat to a rolling boil add the orzo. Cook about ten minutes until just done. Drain well. (The orzo and sauce can be cooked and kept cool until ready to serve.)

Place a large non-stick skillet over medium-high heat. Add the pine nuts and cook stirring constantly until browned. Add the cooked orzo and heat through. Add the pepper sauce, heat through and serve.