• 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!