1 Jar roasted red peppers
(probably about 12 ounces) Or roast your own. 1 Handful basil
1/2 Handful italian parsley
4 Heads of garlic– make that
4 Cloves for normal people
&^) 1/2 c Stock (if necessary to
Thin) Process the above in a food processor until smooth. Toss with 1 pound cooked pasta of your choice and serve. If you refrigerate it first, be sure to get it to room temperature before tossing. It probably freezes well, but I haven’t tried it. Buon appetito! From: dgarland@cdplus.com. Dave Garland. Fatfree Digest [Volume 10 Issue 34], Sept. 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV