Wednesday, June 2, 2010
This recipe is delicious. Everyone but the 3 year old liked it. He said the noodles were dirty.
It's from Peta.
2/3 cup basil pesto
1 9oz pkg fresh fettuccine
1 TBSP olive oil (I used safflower)
3 cloves garlic, minced
2 cups sliced roasted red bell peppers
1/2 cup pitted olives, halved lengthwise (I used kalamata)
salt and pepper to taste
place pesto in a large bowl
cook pasta according to pkg directions
While pasta is cooking, heat the oil in a large skillet over medium high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the peppers and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.
Drain the cooked pasta, reserving 1/3 cup of water. Whisk the pasta water into the pesto.
Add the pasta to the pesto and toss to combine. Add the peppers and olives and combine.
Divide among 4 bowls and serve immediately.
We actually had leftovers.