Wednesday, February 15, 2012

roasted red pepper pesto penne


I needed to throw together a quick dinner for a get-together with some girlfriends after a long school day, so I pulled this recipe out of my archives to try it out. It couldn't have been easier to make, especially since the sauce can be made ahead of time, and I was really pleased with the results. As far as pastas go, it was light and even a little healthy, without sacrificing flavor. I added sauteed mushrooms and increased the sauce-to-pasta ratio because I do love me some sauce, and it was actually (in my opinion) a necessary adjustment.




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