Fettuccine with Roasted Red Pepper Sauce

From "Low Fat Living."

1 teaspoon olive oil
1/4 cup chopped onions
1 large clove garlic, minced
3/4 cup sliced roasted red peppers
4 pecan halves
1 teaspoon balsamic vinegar
1/4 cup nonfat chicken or vegetable broth
Pinch of salt (optional)
Freshly ground black pepper
Red pepper flakes (optional)
12 oz. fettuccine

Warm the oil in a small saucepan over medium heat. Add the onions and garlic. Cook for several minutes, still on medium heat. In a blender or food processor, combine the onion mixture, roasted red peppers and pecans. Puree until smooth. Pour the puree back into the saucepan. Stir in the vinegar, broth and salt, black pepper and red pepper flakes (if using) to taste. Taste and adjust the seasonings. Keep warm on the lowest heat.

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. Makes 4 servings.