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Pasta With Ivory Sauce

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H
MineralsZinc, Copper, Natrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Ivory sauce

  2. 1 cup 110g / 3.9oz Thawed frozen "mixed vegetables"

  3. 1 cup 237ml Canned black eyed peas - drained and rinsed

  4. A few sun-dried tomatoes packed in oil

  5. 1 tablespoon 15ml Sliced scallion

  6. 1/2 cup 73g / 2.6oz Grated pecorino cheese

  7. Salt and pepper

  8. 8 oz 227g Cooked dry pasta - short shape

Instructions Jump to Ingredients ↑

  1. Bring Ivory sauce to a boil. Add vegetables and peas and bring to a simmer. Pat dry sun-dried tomatoes and cut into slivers. Add to sauce with scallions. Stir in half of cheese; reserve other half for garnish.

  2. Spoon sauce over pasta and garnish with cheese.

  3. Yield: 2 servings PASTA MONDAY TO FRIDAY SHOW #PS6545, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Posted to MM-Recipes Digest V4 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

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