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In small saucepan, heat wine just until warm. Remove from heat. Stir in pesto and bell peppers. Serve over hot cooked pasta. Yield: 4 1/2 cups Source: Pillsbury Pasta Typed in MMFormat by email@example.com Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin"
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