| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
1/2 serv. |
INGREDIENTS
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Purchased pesto |
| 1/2 |
c |
Chopped roasted red bell peppers (from 7.25 oz.jar) |
INSTRUCTIONS
In small saucepan, heat wine just until warm. Remove from heat. Stir in
pesto and bell peppers. Serve over hot cooked pasta. Yield: 4 1/2 cups
Source: Pillsbury Pasta Typed in MMFormat by cjhartlin@msn.com
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 31, 1998
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