Fettuccine with pesto and roasted red peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fettuccine |
| 1 | tablespoon | Olive oil |
| 1 | 7 ounce jar roasted bell peppers; drained, rinsed, | |
| ; sliced | ||
| ½ | cup | Prepared pesto sauce |
| Salt and freshly ground pepper | ||
| Freshly grated Romano or parmesan cheese | ||
Directions
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.
2 servings; can be doubled or tripled.
Bon Appetit March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.