MIXED-HERB PASTA WITH RED BELL PEPPERS AND FETA

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Bon Appétit April 2002

PHOTO: SCOTT PETERSON

Use almost any combination of fresh herbs here (watch the tarragon, mint, and sage, since they're more assertive). Accompany this meatless dish with a salad (maybe arugula and radicchio with a red wine vinaigrette) and some seeded breadsticks. Then add a rich dessert, such as an almond tart from the bakery.

5 tablespoons olive oil
2 large red bell peppers, cut into thin strips
4 large garlic cloves, minced
1 cup dry white wine

1 pound spaghettini
1 1/2 cups coarsely chopped mixed fresh herbs (such as basil, parsley, tarragon, mint, and sage)
1 1/2 cups crumbled feta cheese (about 7 ounces)

Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.

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