Anonymous Fri Oct 07 11:39:17 2005

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.