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Preheat oven to 325°F. In a medium bowl, toss together pecans, 1/2 teaspoon of the oil, cayenne, garlic powder, and 1/8 teaspoon salt. Transfer pecans to a sheet tray and bake until lightly toasted and fragrant, about 5 minutes. Set aside.
Cook fettuccine according to directions on package.
Meanwhile, heat remaining 1 teaspoon oil in a large skillet over medium heat. Add onions, peppers, and garlic and cook for 2-3 minutes. Add broth, 1/4 cup of the feta cheese and cook for 2 to 3 minutes more. Add cooked and drained pasta and remaining salt and pepper and toss gently to combine. Garnish with spiced pecans and remaining feta cheese.