Pasta with Capers, Olives and Pine Nuts

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Recipe Ingredients:
3	tbsp butter
3	ounces olive oil
3	cloves garlic, minced
3	ounces <a href="/nuts/pignolia-pine.html">Pine Nuts</a>
15	ounces sliced black olives
3	tbsp capers
1	tbsp basil
1	tbsp oregano
1	tsp flat parsley
1	pound pasta
	salt, to tatse
	black pepper, ground to taste
2	ounces Parmesan cheese
Cooking Directions:
1.	Combine the butter with the oil and heat over medium heat in a large saute pan. 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. Add the olives, capers, and herbs. Toss until the products are incorporated and heated thoroughly. Cook the pasta in a large saucepot of boiling salted water until al dente. Drain well. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly. Season to taste with salt and black pepper.

Pine Nuts (Pignolias)
Our fresh pine nuts, also known as pignolias, have a delicate sweet and nutty flavor. Blend pine nuts into a creamy pesto sauce, or add them to cookies and baked goods for a nutty crunch, and boost of protein.

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