1/3 cup Botticelli Extra Virgin Olive Oil
½ cup chopped walnuts
1 package (16 ounces) Botticelli Penne Rigate, cooked according to package directions
1 cup Botticelli Fire Roasted Sweet Peppers, diced
½ cup chopped pitted black olives
½ cup grated Parmesan cheese
½ cup fresh basil leaves, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
• Place a medium saucepan over medium-high heat. Pour in olive oil and heat for 1 to 2 minutes, then add chopped walnuts. Cook and stir until nuts are golden, about 3 to 4 minutes; set aside.
• Combine cooked pasta, peppers, olives and cheese in a large serving bowl; toss to combine. Add cooked walnuts, basil, salt and pepper. Toss again and serve.
Tip: Add extra olive oil if desired.