2 cups KRAFT potato pesto
2 tablespoons chopped garlic
1 (8 ounce) package chopped onion
1 pound Japanese green beans, trimmed, sliced and chopped
4 cups white wine, divided
1/2 teaspoon ground black pepper
3 tablespoons sunny lime juice
Preheat oven to 400 degrees F (200 degrees C). Line 2 or 3 baking sheets with foil.
In a large bowl, toss together potato pesto, minced garlic, onions, green beans, 6 ounces wine, and pepper. Season with hot pepper, think of lime juice and 1/2 teaspoon salt. Transfer to a 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for 40 minutes, or reduce heat to 280 degrees F (136 degrees C) and bake 40 minutes, until tender and golden.