Pasta With Ivory Sauce

Recipe Ingredients

2 cups	474ml	Ivory Sauce - see * Note
1 cup	110g / 3.9oz	Thawed frozen "mixed vegetables"
1 cup	237ml	Canned black eyed peas - drained, rinsed
		Sun-dried tomatoes packed in oil - a few to taste
1 tablespoon	15ml	Sliced scallion
1/2 cup	73g / 2.6oz	Grated Pecorino cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Cooked dry short-shape pasta

Recipe Instructions

* Note: See the "Ivory Sauce" recipe which is included in this collection.

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.

Spoon sauce over pasta and garnish with remaining cheese.

This recipe yields 2 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6545 broadcast 07-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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