Fettuccine With Pesto And Roasted Red Peppers
- 8 ounces fettuccine
- 1 tablespoon olive oil
- 1 jar roasted bell peppers - (7 oz) drained, rinsed, and sliced
- 1/2 cup prepared pesto sauce
- Salt to taste
- Freshly-ground black pepper to taste
- Freshly-grated Romano or parmesan cheese
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through.
Drain fettuccine well. Return to pot. Mix in peppers and pesto. Season with salt and pepper. Serve, passing cheese.
This recipe yields 2 servings; can be doubled or tripled.