3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
2 cups cubed cooked turkey breasts
1/2 cup basil pesto
1/2 cup coarsely chopped roasted red bell peppers
Sliced ripe olives, if desired
Cook and drain pasta as directed on package in 3-quart saucepan.
Mix hot cooked pasta, turkey, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot.
Garnish with olives.
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