Fettuccini With Sweet Peppers & Pine Nuts
Ready In: 35 mins
Serves: 4-6
Ingredients
- 1 (16 ounce) package uncooked fettuccine pasta
- 1⁄3 cup extra virgin olive oil
- 4 garlic cloves, coarsely chopped
- 1 large yellow sweet bell pepper, cored, seeded and julienned
- 1 large red sweet bell pepper, cored, seeded and julienned
- 1 large orange sweet bell pepper, cored, seeded and julienned
- 1⁄2 cup pine nuts
- 1⁄2 cup fresh parsley or 1⁄2 cup basil leaves, chopped
- 1⁄2 cup kalamata olive, pitted and halved
- 1⁄4 cup capers, drained
- 1 tablespoon fresh ground pepper, to taste
- 1 tablespoon kosher salt or 1 tablespoon sea salt
Directions
- Cook fettuccine pasta according to package directions to al dente; drain and return to pan to keep warm.
- In a large, heavy skillet heat the olive oil.
- Add garlic and peppers, and cook for 10 minutes, stirring continuously.
- Add pine nuts and cook approximately 4 minutes or until they turn golden brown.
- Gradually stir in basil or parsley.
- Add olives and capers and heat through.
- Add salt and pepper to taste.
- In a serving bowl, toss sauce mixture with pasta.
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