| 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
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