Creamy Roasted Red Pepper Fettuccini

8 oz fettuccine 

3 tbsp butter

3 garlic cloves, minced

1 - 300 ml jar of roasted red peppers, drained

1 cup cream

4 oz feta cheese, crumbled 

1/4 cup Parmesan 

Fresh basil

Cook pasta according to package directions. 

Meanwhile melt butter in pan and sauté minced garlic until fragrant (about 2 minutes). Add roasted red peppers, cream, feta cheese and Parmesan cheese. Sauté for about 4-5 minutes. Using an immersion blender, purée the red pepper sauce. Feel free to leave some chunks of red pepper. 

Add cooked fettuccine to the sauce and toss to coat. Top with some fresh basil and additional Parmesan.

*From http://laughingspatula.com/