Shrimp, Asparagus & Pesto Fettuccine

8 oz		whole-wheat fettuccine
1 lb		asparagus, trimmed and cut into 1-inch pieces (about 4 C)
1/2 cup		sliced jarred roasted red peppers
1/4 cup		prepared pesto
2		Tsp.s extra-virgin olive oil
1 lb		raw shrimp (21-25 per pound), peeled and deveined
1 cup		dry white wine
		Freshly ground pepper to taste

1	Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2	Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp to the pasta, toss to coat, and add the reserved cooking water. Season with pepper and serve immediately.

Servings: 4