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Ingredients
1 cup jarred, roasted red peppers
1 cup onion
2 large garlic cloves
1-pound box of fettuccine
3 cups heavy cream
1 - 1 1/2 cups frozen peas
1/2 cup grated parmesan cheese
Olive oil

Procedure
Get a large pot of water going for eventually cooking the fettuccine. Drain the jarred red peppers, thinly slice the onion and finely mince the garlic. Start sauteing the onion in a little olive oil, in a large pan, on the stove top.

While the onions are softening up, remove as many seeds as possible from the peppers and chop them up a bit. Add those to the onions, once they have softened up, along with the minced garlic and continue to cook that along for a few minutes.

Once the water comes to a boil, add the fettuccine and stir that around to make sure it is not sticking together.

Next, add the peppers and onions to a food processor or a blender, and then add 3 cups of heavy cream to the large pan and start heating that up. Puree the peppers and onions until they are nice and soft.

The heavy cream should to come up to a boil and then turn the heat down so that it is not boiling over but it is reducing at a good rate.

After the cream has been cooking along for 4-5 minutes, add the pureed roasted red peppers to that, stir it in and let it to continue to cook along.

Once the pasta is almost done, add the frozen peas and then drain the pasta and peas through a colander in the sink.

Finally, add the grated parmesan cheese to the roasted red pepper sauce, stir that in, fold in the fettuccine and peas into that and serve.