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      RECIPE TITLE "Roasted Red Pepper Sauce" Author: Sarah

    yields4 servings time15 mins difficultyeasy


    1 teaspoon olive oil; 1/4 cup chopped onions; 1 large clove garlic; 3/4 cup sliced roasted red peppers; 4 pecan halves; 1 teaspoon balsamic vinegar; 1/4 cup nonfat chicken or vegetable broth; Salt, to taste; Freshly ground black pepper, to taste; Red-pepper flakes, to taste (optional); 12 ounces fettuccine.


    1. Warm the oil in a small saucepan over medium heat. Add the onions and garlic and cook for several minutes.
    2. In a blender or food processor, combine the onion mixture, roasted peppers and pecans. Puree until smooth. Pour the puree back into the saucepan.
    3. Stir in the vinegar, broth, salt, black pepper and red-pepper flakes (if using). Taste and adjust seasoning. Keep warm on the lowest heat.
    4. Cook the fettuccine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain and rinse the pasta. Toss with the sauce and serve immediately.

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