Sometimes you just get tired of red sauce and alfredo is more cream and cheese than my arteries can handle. So, what to do with the fettucine? The answer is pesto. Of course sometimes you start out in one direction and end up somewhere else. At least that happens to me frequently. Not all pesto has to be made with basil or parsley, which is good because I didn’t have either one. So what follows is somewhere between pesto and sofrito and it’s amazing on pasta. You can use it as a sauce, a seasoning mix, spread it on bread or put it in the soup. I love versatile foods, especially the ones that include lots of vegetables, plus it’s a fast weeknight supper. I also get to use my food processor which is always fun.
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic
- 1 small jalapeno, seeded and chopped
- 1-2 cups of greens (I used a combination of chard, beet greens and collard greens)
In a large pot of salted, boiling water, cook the fettucine until al dente, drain (reserving some of the cooking liquid) and place in a large bowl or serving dish. Spoon the pesto over the noodles, adding some of the cooking liquid if needed, and toss until the noodles are coated. Sprinkle with grated parmesan cheese. Enjoy!