- 2 large yellow peppers
- 3 t olive oil
- 1 clove garlic, crushed
- a handful of cut basil leaves
- 100 g chevin, crumbled
- 350 g spaghetti, cooked al dente
- sea salt and freshly ground black pepper
- 100 g hard goat's cheese, grated
- olive oil, for drizzling
Finely chop the peppers, discarding the seeds and ribs. Soften in the heated oil, then stir in the garlic and basil.
Mix the crumbled chevin with the hot, drained spaghetti. Add the softened peppers and, if necessary, a little pasta water to loosen.
Season to taste and sprinkle with the basil leaves.
Pass around the grated hard goat’s cheese and olive oil at the table.
Cook’s note: Use cream cheese and mature Cheddar instead of goat’s cheese if you prefer.