Pasta with Capers, Olives and Pine Nuts

• 3 tablespoons butter
• 3 tablespoons olive oil
• 3 cloves garlic minced
• 3 ounces pine nuts
• 1 1/2 ounces black olives sliced
• 3 tablespoons capers
• 1 tablespoon basil freshly chopped, or 1 teaspoon dried
• 1 tablespoon oregano freshly chopped, or 1 teaspoon dried
• 1 tablespoon parsley leaves freshly chopped
• 1 pound pasta
• 2 ounces parmesan, parmigiano-reggiano cheese, grated
• 1 x salt to taste
• 1 x black pepper freshly ground to taste

1. Combine the butter with the oil and heat over medium heat in a large saute pan.
2. Add the garlic and pine nuts, reduce the heat to low, and continue to cook until the nuts are just beginning to turn golden in color.
3. Add the olives, capers, and herbs.
4. Toss until the products are incorporated and heated thoroughly.
5. Cook the pasta in a large saucepot of boiling salted water until al dente.
6. Drain well.
7. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly.
8. Season to taste with salt and black pepper.
9. Some of the ingredients for this recipe can be found at: http://www.
10. nutsonline.
11. com/nuts/pinenuts/pine.
12. html

butter, olive oil, garlic, nuts, black olives, capers, basil freshly, oregano freshly, parsley, pasta, parmesan, salt, black pepper

Taken from recipeland.com/recipe/v/pasta-capers-olives-pine-nuts-50301 (may not work)