Friday, September 30, 2011

Fettuccini with Sweet Peppers & Pinenuts

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There must be one pepper recipe that includes pasta.  This one sounds quick to make and only two pans--one for the pasta and one for the peppers.  Of course, if you don't have Kalamata olives or capers, you can leave them out or substitute regular black or green olives for the Kalamata. Both tend to be a bit pricey. 


Cleo. Food Bank volunteer


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 pine nuts
1/2 cup fresh parsley or
basil leaves, chopped
1/2 cup Kalamata olives, pitted and halved
1/4 cup
capers, drained
1 tablespoon coarse
salt or coarse sea salt
1 tablespoon freshly-ground
black pepper or to taste


Cook pasta according to package directions: drain and return to pan to keep warm.

In a large, heavy skillet heat the olive oil. Add garlic and bell peppers (yellow, red & orange), 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. Add salt and pepper to taste.
In a serving bowl, toss the sauce mixture with prepared pasta. 

Makes 4 to 6 servings. 

Recipe source 

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