Colorful sweet peppers simmered in lemon.
1 pound colorful sweet peppers, trimmed and chunked
2 green bell peppers, trimmed and chunked
5 cloved garlic, minced
3/4 pound thin spaghetti
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup lemon juice
4 tablespoons softened butter
1 cup coarsely chopped salted pistachios
Put spaghetti water on to boil.
Place all peppers in a food processor and pulse to a fine dice. Saute in olive oil in a large skillet until tender, about 5 minutes.
As spaghetti cooks, add garlic, salt and pepper to the peppers. Drain spaghetti and stir in butter.
Pour lemon juice over pepper mixture and cook a few more minutes.
Drain spaghetti and fold in about half of the pepper mixture. Arrange on serving platter. Top with remaining peppers and finish off with pistachios. Serves 4.