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Fettuccini with Sweet Peppers & Pinenuts




Source of Recipe


Internet


List of Ingredients




1 (16-ounce) package uncooked fettuccini pasta
1/3 cup extra-virgin olive oil
4 large cloves garlic, coarsely chopped
1 large sweet yellow bell pepper, cored, seeded and julienned
1 large sweet red bell pepper, cored, seeded and julienned
1 large sweet orange bell pepper, cored, seeded and julienned
1/2 cup pinenuts
1/2 cup fresh parsley or basil leaves, chopped
1/2 cup Kalamata olives, pitted and halved
1/4 cup capers, drained
1 tablespoon freshly ground pepper or to taste
1 tablespoon coarse kosher salt or coarse sea salt


Recipe



Cook fettuccini 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 pinenuts 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.

Makes 4 to 6 servings.