Fettuccini with Sweet Peppers & Pinenuts

Directions

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 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.

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 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 freshly ground pepper or to taste
• 1 tablespoon coarse kosher salt or coarse sea salt

Parsed from recipe text (no separate ingredient records).