| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | March 1990 | 1 | servings | |
INGREDIENTS
| 8 | oz | Fettuccine |
| 1 | tb | Olive oil |
| 1 | 7 ounce jar roasted bell peppers; drained, rinsed, | |
| ; sliced | ||
| 1/2 | c | Prepared pesto sauce |
| Salt and freshly ground pepper | ||
| Freshly grated Romano or parmesan cheese |
INSTRUCTIONS
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.
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