The first step is to bring a big pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or follow the package instructions.
While the pasta is cooking, place the parsley, basil, and garlic in a blender (for a smooth sauce) or in a food processor if you prefer the sauce to have a more chunky texture. Add some salt and black pepper to taste.
Add 1 teaspoon of olive oil and some of the water of the cooking pasta (about 1/3 cup). Blend all until well combined.
By now the pasta is already cooked. Proceed to drain, save some of that pasta water, and set aside for later.
Next, in a large skillet over medium-low heat add 1 teaspoon of olive oil and 1 tablespoon of unsalted butter.
Proceed to add 1 cup of heavy cream and about 1/3 of the water we saved from the noodles.
Stir to combine and increase the heat to medium-high add the tomatoes and peppers and cook for 2 minutes.
Bring the heat to the lowest level and add the pasta. Add some salt to taste and some shredded Parmesan cheese (optional) and stir until all the fettuccini noodles are coated with the delicious creamy green sauce.
Add an extra amount of olive oil or unsalted butter (about 1 teaspoon)optional. Let the pasta cook for 2 to 3 minutes on low heat and now the pasta is ready.