Recipe - Roasted Red Pepper Sauce

1 Jar roasted red peppers
(probably about 12 ounces)
Or roast your own.
1 Handful basil
One half Handful italian parsley
4 Heads of garlic make that
4 Cloves for normal people
&^)
One half cup Stock (if necessary to
Thin)

Process the above in a food processor until smooth. Toss with 1 pound
cooked pasta of your choice and serve. If you refrigerate it first, be sure
to get it to room temperature before tossing. It probably freezes well, but
I haven't tried it.

Buon appetito!

From: dgarland@cdplus.com. Dave Garland. Fatfree Digest [Volume 10 Issue
34], Sept. 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip