Roasted red pepper and Feta Fettuccine

It's a little pathetic that I haven't posted anything for 2 months, so I'm posting a recipe I made recently, courtesy of Ellie Krieger! This sauce is really tasty (and easy), plus it could go on virtually any type of pasta.

Ingredients:

• 1 tbsp olive oil
• 16 oz jar of roasted red peppers, drained
• 1 small onion, chopped
• 2 cloves garlic, roughly chopped
• 4 to 5 oz of feta cheese
• 1 to 2 tbsp chopped parsley (to finish)
• 1/4 to 1/2 cup reduced sodium chicken broth (depends on how thick you like your sauce)
• salt and pepper, to taste
• 1 pound fettuccine pasta

Boil water for the fettuccine and cook it while you make the sauce:
Heat the oil in a skillet and cook the onion and garlic until soft and light brown. Add the peppers to the pan to heat them through a little bit. In a food processor, process the onion, garlic and peppers with the broth until pretty smooth. Then process in about three-fourths of the feta into the sauce. Return the sauce to your pan to keep it warm while the fettuccine finishes cooking. Reserve about 1/2 cup of the pasta water in case the sauce is too thick. When the fettuccine is done, drain it and add it directly to your sauce. Toss to coat, adding some pasta water if the sauce is too thick. You want the sauce to cling to the pasta, so don't add too much of the water. Sprinkle the parsley and remaining feta over the pasta. Enjoy!