Pesto and wine sauce
4 1/2 serv.
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry white wine |
| 1 | cup | Purchased pesto |
| ½ | cup | Chopped roasted red bell peppers (from 7.25 oz.jar) |
Directions
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
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