What’s for Dinner?
Grecian Pasta with Hazelnuts
Light summer meal packed with flavor
-Courtesy Oregon Hazelnut Board, www.oregonhazelnuts.org
This gorgeous, easy-to-make pasta is packed with flavor. A wonderfully light main-course summer meal.
2 tablespoons olive oil, divided
2 cloves, minced
½ thinly sliced red pepper
½ thinly sliced yellow pepper
½ thinly sliced green pepper
2 large ripe tomatoes, diced in ½ inch pieces (2 cups)
4 ounces soft goat cheese (Chevre)
12 ounces cooked penne pasta
½ cup coarsely chopped toasted hazelnuts
½ cup cooked artichoke hearts, quartered
½ cup Kalamata or Sicilian olives
¼ cup chopped fresh basil
2 tablespoons fresh lemon juice
Freshly ground black pepper
In a large skillet, heat one tablespoon olive oil. Over medium heat, sauté garlic until softened, about two minutes. Add peppers and sauté for another two minutes. Add tomatoes and stir just until they release their juices, about two minutes. Stir in goat cheese to make a creamy sauce.
Toss with cooked pasta, hazelnuts, artichokes, olives, and basil. Drizzle with lemon juice and remaining olive oil. Season with freshly ground black pepper to taste.