Recipe courtesy of Michele Urvater

Pasta with Ivory Sauce

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  • Level: Easy
  • Yield: 2 servings
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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


  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. Spoon sauce over pasta and garnish with cheese.