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Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through. Drain fettuccine well. Return to pot. Mix in peppers and pesto. Season with salt and pepper. Serve, passing cheese. 2 servings; can be doubled or tripled. Bon Appetit March 1990
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