Yield: 4 1/2 serv.
| Measure | Ingredient |
|---|---|
| ½ cup | Dry white wine |
| 1 cup | Purchased pesto |
| ½ cup | Chopped roasted red bell peppers (from 7.25 oz.jar) |
In small saucepan, heat wine just until warm. Remove from heat. Stir in pesto and bell peppers. Serve over hot cooked pasta. Yield: 4½ cups Source: Pillsbury Pasta Typed in MMFormat by cjhartlin@...
Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on May 31, 1998