Fettuccine with Capsicum and Cashews

INGREDIENTS

400g Delmaine Egg Fettuccine

325g Delmaine Pumpkin, Parmesan & Roasted Garlic Sauce

1 small onion

5 mixed colour mini capsicum (no green), topped and cut into strips.

1/3 cup roasted cashews chopped finely

2 cloves garlic crushed

2 Tbsp. olive oil

1 Tbsp. lemon juice

½ tsp salt

¼ tsp ground nutmeg

1 tsp sage

DIRECTIONS

In a medium frying pan cook onions and garlic in oil on a medium heat until onions turn clear. Add cashews, lemon juice, salt and nutmeg and cook a further two to three minutes. Add capsicum and cook until just softening. Reduce heat and add sauce and sage. Simmer for five minutes. While sauce is simmering, cook pasta to instructions on pack. Drain and serve with sauce on top. Garnish with chopped cashews and fresh coriander.