This is a great last-minute sauce. Make a big batch of pesto when you have time, and this will be sensational. You can also roast your own peppers and save them for that hurried night. Strategy is all!
1/2 cup dry white wine
1 cup prepared pesto
1/2 cup chopped roasted red bell peppers (from 7.25 oz.jar)
Method
In small saucepan, heat wine just until warm. Remove from heat.
Stir in pesto and bell peppers. Serve over hot cooked pasta, preferably a flat noodle such as linguine.
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