Fettuccine with Pesto and Roasted Red Peppers
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled or tripled
- 1 tablespoon olive oil
- salt and freshly ground pepper
- 8 ounces fettuccine
Preparation 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.
Preparation 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.
