- 12 oz. linguine
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 onion, minced
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 oz. crumbled Queso Fresco
- 1/2 cup grated Parmesan, plus more for garnish
- 1 jar 12 oz. roasted red peppers
- Kosher salt and freshly ground black pepper to taste
In a large pot of boiling salted water, cook the pasta according to the package instructions and then drain well. Heat the olive oil in a saucepan over medium heat. Add the garlic and onion and cook, stirring frequently about 2-3 minutes, or until the onions appear translucent. Stir in the milk, heavy cream, Queso Fresco, and Parmesan until the cheeses have melted. Puree the red peppers in a food processor. Add them to the cream mixture already on the stove. Once the red pepper and cream mixture comes to a simmer, stir in the pasta. Gently toss to combine with the sauce. Season with salt and pepper, to taste. Serve immediately garnished with more grated Parmesan and enjoy!
