Acini di Pepe Pilaf

This is a great side dish for a main course with a generous sauce needing lots of soaking up.  Load veggies, fish or meat stews generously on top of this and enjoy.
1 cup Acini de Pepe pasta
1 shallot, minced
1 clove garlic, minced
1/2 red pepper, finely diced
1/2 orange pepper, finely diced
1 Tbsp butter plus 1 Tbsp olive oil
dash of herbes de Provence or Italian herbs

Bring 6 cups of water to a boil and salt well for the pasta. Add the pasta and cook until just al dente.

While the pasta cooks, sauté the shallot and peppers in the butter and olive oil, until just softening. Add the garlic for the last 2 minutes.

When the pasta is cooked, drain well. Toss pasta together with the veggies in a bowl.

Adjust seasoning with salt and pepper. Tip pilaf into a serving bowl and garnish with a dash of herbs and mint if desired.

Serves 4 as a side dish.