Whole Wheat Pasta with Roasted Pepper Cream, Crunchy Walnuts and Goat Cheese

Cut the peppers in half, remove the seeds and place them on a baking sheet skin-side up. Bake in the oven at 220 °C for about 15–20 minutes, until the skin browns and blisters appear. Cover the roasted peppers for 5 minutes, then peel off the skin.

Put the peeled pepper, half of the walnuts, one clove of garlic, smoked paprika and a tablespoon of olive oil into a blender. Blend into a smooth, creamy sauce.

Meanwhile, cook the whole wheat pasta in salted water according to the package instructions. Before draining, reserve 100 ml of the cooking water.

In a pan, briefly sauté the second clove of garlic and the remaining walnuts in the rest of the oil until fragrant and crunchy.

Pour the pepper cream into the pan and add the drained pasta. Add a little of the cooking water and stir over medium heat for 1–2 minutes, so the sauce nicely coats the pasta.

Remove the dish from the heat, stir in half of the goat cheese so it melts slightly, then sprinkle the remaining cheese, walnuts and fresh arugula on top.