Ingredients:
3 cups uncooked farfalle (bowtie) pasta
2 cups cubed cooked turkey breast
1/2 cup basil pesto
1/2 cup coarsely chopped Castella Roasted Red Bell Peppers
Sliced Castella Kalamata  olives


Method:
• Cook and drain pasta in 3 quart saucepan as directed on package.
• Mix pasta, turkey, pesto and bell peppers in saucepan, heat over low heat, stirring constantly, until hot.
• Garnish with olives.






Courtesy of: Betty Crocker’s A Passion for Pasta