Category: Pasta

1/2 cup Dry white wine

1 cup Purchased pesto

1/2 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: 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