| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1990 |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fettuccine |
| 1 |
T |
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.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”