3 tbsp. vegetable oil
1 tbsp. salt
1 head cauliflower
2 c. peas
1 c. pesto sauce
1 ea. red, yellow, green peppers, seeded and chopped
1 lb. fettuccine
Fresh Parmesan cheese

Boil water with 1 tablespoon oil and salt. Cut cauliflower into bite size florets. Steam over boiling water until crisp tender (5 minutes). Heat remaining 2 tablespoons oil in skillet and saute chopped peppers and peas until crisp tender. Add cauliflower and toss. Remove from heat. Cook fettuccine al dente. Drain, place in large pasta bowl. Add pesto and blend well. Add veggies and toss briefly. Serve immediately with Parmesan cheese. Serves 6.