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Red Pepper Sauce
6 ounces uncooked farfalle
bow-tie-shape) pasta (about
2 cups)
1 cup cooked green peas
2 tablespoons chopped fresh parsley
RED PEPPER SAUCE
2 cups chopped red bell pepper
1/2 cup chicken broth
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
Prepare Red Pepper Sauce. Cook pasta as directed on package--except omit salt; drain. Mix pasta, sauce, peas and parsley. 6 servings
RED PEPPER SAUCE
Cover and cook bell pepper, broth, oregano, salt and pepper in 2-quart saucepan over medium-low heat 20 minutes, stirring occasionally, until bell pepper is tender. Stir in remaining ingredients; remove from heat. Place mixture in blender. Cover and puree.
6 ounces uncooked farfalle
bow-tie-shape) pasta (about
2 cups)
1 cup cooked green peas
2 tablespoons chopped fresh parsley
RED PEPPER SAUCE
2 cups chopped red bell pepper
1/2 cup chicken broth
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
Prepare Red Pepper Sauce. Cook pasta as directed on package--except omit salt; drain. Mix pasta, sauce, peas and parsley. 6 servings
RED PEPPER SAUCE
Cover and cook bell pepper, broth, oregano, salt and pepper in 2-quart saucepan over medium-low heat 20 minutes, stirring occasionally, until bell pepper is tender. Stir in remaining ingredients; remove from heat. Place mixture in blender. Cover and puree.
