8 ounces fettuccini
1/4 cup butter
1 each small red, yellow and green bell pepper, cut into strips
4 ounces sugar snap or snow peas, trimmed
6 green onions, cut into strips
2 tablespoons chopped shallot
1 cup dry white wine or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound Alabama farm-raised catfish fillets, cut into bite-sized pieces
4 large sun-dried tomatoes in oil, drained and coarsely chopped
2/3 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh dill or 1 tablespoon dried dill
Fresh ground black pepper

Cook fettuccini according to package directions; drain and set aside. In a large skillet, melt butter and cook peppers, peas, onions and shallot until crisp-tender. Remove from skillet.
Add wine, salt and pepper to skillet. Bring to a boil. Add catfish and return to a boil. Reduce heat and simmer uncovered 3 minutes, stirring occasionally. Add sun-dried tomatoes. Return vegetables to skillet and toss gently to coat.
Place pasta in a large serving bowl; add catfish mixture and toss to combine. Sprinkle 2/3 cup Parmesan and dill. Stir gently. Serve with remaining Parmesan and fresh ground pepper. Serves 4.