| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Digest, Sept., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar roasted red peppers |
|
|
(probably about 12 ounces) |
|
|
Or roast your own. |
| 1 |
|
Handful basil |
| 1/2 |
|
Handful italian parsley |
| 4 |
|
Heads of garlic– make that |
| 4 |
|
Cloves for normal people |
|
|
&^) |
| 1/2 |
c |
Stock (if necessary to |
|
|
Thin) |
INSTRUCTIONS
Process the above in a food processor until smooth. Toss with 1 pound
cooked pasta of your choice and serve. If you refrigerate it first, be sure
to get it to room temperature before tossing. It probably freezes well, but
I haven't tried it.
Buon appetito!
From: dgarland@cdplus.com. Dave Garland. Fatfree Digest [Volume 10 Issue
34], Sept. 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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