Fettuccini with Sweet Mini Peppers and Pinenuts

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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1 (16-ounce) package of uncooked fettuccini pasta
1/3 cup extra virgin olive oil
4 large cloves garlic, coarsely chopped
12-15 Sweet mini peppers
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 Tbsp coarse kosher salt or coarse sea salt
1 Tbsp freshly ground black pepper or to taste


Cook fettuccini pasta according to package directions to al dente. Drain and return to pan to keep warm.

In a large, heavy skillet, heat olive oil. Add garlic and sweet 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. Add salt and pepper to taste. In a serving bowl, toss the sauce mixture with the pasta.

Makes 4 to 6 servings.

Adapted from whatscookingamerica.com.