Bell pepper, pine nuts, and feta are a delightful Mediterranean flavor combination.
Here I combine them with spaghetti for a healthy yet satisfying dish.
2 tablespoons pine nuts
8 ounces dried spaghetti
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into thin julienne slices
1 clove garlic, minced
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*
3 tablespoons Italian flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste
Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
Cook the spaghetti according to the package directions. Drain.
Meanwhile, heat the olive oil in a heavy skillet over medium heat. Add the red bell pepper, and saute for 2-3 minutes, until soft. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic burn.
Add the spaghetti. Toss to combine.
Add the feta, parsley, and toasted pine nuts, along with salt and pepper to taste. (Go easy on the salt, as the feta is rather salty.)
Toss lightly, until the feta is warm but not completely melted.
-- 3-4 servings
* Note: Take the feta out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.