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Roasted Red Pepper Sauce

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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: [email protected] Dave Garland. Fatfree Digest [Volume 10 Issue 34], Sept. 14, 1994. Formatted by Sue Smith, S.Smith34, [email protected]

using MMCONV

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