PESTO TURKEY AND PASTA
4 SERVINGS • 3 cups uncooked farfalle (bow-tie) pasta (6 ounces) • 2 cups cubed cooked turkey breast • ½ cup pesto • ½ cup coarsely chopped roasted red bell peppers • ½ cup sliced ripe olives, if desired Cook pasta as directed on package in three-quart saucepan. Drain.