Yield: 6 to 8 servings. 1 pound bow tie pasta, cooked 2 cups frozen peas, thawed for 15 minutes 1 red bell pepper, cut into 1-inch strips 3 green onions,
The Life & Times of Our State Magazine
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.