Mixed Herb Pasta with Red Bell Peppers and Feta

I had bought feta awhile ago to make veggie bagels, and wanted to use up the rest of it to make some type of herb & feta pasta.

I found this website on epicurious.com - it wasn't my favourite, but Michael asked that we put it on our "regular rotation" of recipes (aka my go-to list)

here it is!

Mixed Herb Pasta with Red Bell Peppers & Feta

• 5 tablespoons olive oil
• 2 large red bell peppers, cut into thin strips
• 4 large garlic cloves, minced
• 1 cup dry white wine

• 1 pound spaghettini
• 1 1/2 cups coarsely chopped mixed fresh herbs (such as basil, parsley, tarragon, mint, and sage)
• 1 1/2 cups crumbled feta cheese (about 7 ounces)

Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.

* I only made a half recipe and it was enough for the two of us with no left overs.