Ingredients: 1 Jar Vega Duet (eggplant & roasted red peppers)
1 Jar sliced olives
1 pound farfalle
Salt/pepper
Fresh Basil
Preparation:
Cook farfalle according to package directions and drain.
Put into pasta bowl. Drain olives and add to pasta.
Pour entire contents of Vega Duet into bowl and toss salt and pepper to taste. Garnish with fresh basil and serve at room temperature.
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