8 ounces fettuccine
1 tablespoon olive oil
1 7-ounce roasted bell peppers sliced (You can roast them yourself or buy them at the store already roasted.)

1/2 cup prepared pesto sauce
Salt and freshly ground pepper
Freshly grated Romano or parmesan cheese

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.