8 oz. fettuccine
1 tbsp. olive oil (from the jar of peppers)
1 (7 oz.) jar roasted bell peppers
1/2 c. Pesto
Freshly grated Parmesan or Romano cheese

Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Meanwhile, heat oil in a heavy small skillet over medium-low heat. Add peppers and stir to heat thoroughly.

Drain fettuccine well. Toss with peppers and pesto. Season with salt and pepper. Serve, passing the cheese. 2 servings, can be doubled or tripled.

PESTO:

2 or 3 garlic cloves
1/2 c. olive oil (preferably extra-virgin)
2 1/2 c. fresh basil leaves, loosely packed
1/2 c. Parmesan or Romano cheese
2 tbsp. toasted pine nuts

Chop garlic in the food processor. Add basil, cheese and nuts and blend until evenly combined. With the processor running, add the olive oil and continue processing until oil is absorbed. Save extra pesto in a jar, pour in enough olive oil to cover. Refrigerate!