Pasta Appetizer

• 4 tablespoons garlic oil (see note)
• 1 1/2 cups julienne strips of green, red and yellow bell peppers, equal quantities of each
• 1/4 cup walnuts, cut into quarters
• 1/4 cup chopped shallots
• 1 tablespoon Grey Poupon mustard
• 8 ounces fettucini
• 3 ounces salted butter, cut into pieces
• Juice of 1/4 lemon

1. Over medium-high heat, saute peppers, walnuts and shallots in garlic oil until the vegetables are tender, approximately 5 minutes.
2. Using a fork, quickly blend mustard into vegetables.
3. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
4. Drain well.
5. Add hot pasta and butter to the vegetable sauce, stirring and tossing quickly, for 15 to 20 seconds, until pasta is well coated.
6. Add lemon juice and mix well.
7. Serve immediately.

garlic oil, julienne strips of green, walnuts, shallots, mustard, fettucini, butter, lemon

Taken from cooking.nytimes.com/recipes/11124 (may not work)