Prev Recipe Next Recipe

Recipe courtesy of Michele Urvater

Save Recipe Print

Yield:: 2 servings

Level:: Easy

Ingredients

2 cups Ivory sauce 1 tablespoon sliced scallion
1 cup thawed frozen "mixed vegetables" 1/2 cup grated Pecorino cheese
1 cup canned black eyed peas, Salt and pepper
drained and rinsed 8 ounces cooked dry pasta,
A few sun-dried tomatoes packed short shape in oil

Directions

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 cheese.

My Private Notes

Name: Pasta with Ivory Sauce
Yield: 2 servings
Ingredients: 2 cups Ivory sauce 1 tablespoon sliced scallion; 1 cup thawed frozen "mixed vegetables" 1/2 cup grated Pecorino cheese; 1 cup canned black eyed peas, Salt and pepper; drained and rinsed 8 ounces cooked dry pasta,; A few sun-dried tomatoes packed short shape in oil