Recipe - Pasta With Baby Peas Tomato And Cream Sauce

1 pound Shaped pasta, such as
shells, wagon wheels and
radiatore
1 tablespoon Olive oil
1 tablespoon Unsalted Butter
One half md Onion, chopped
1 Garlic clove, minced
4 Plum Tomatoes,
stemmed and minced
1 One fourth pound Fresh baby peas, or 10ounce
package frozen baby peas
One half cup Light cream
2 tablespoon Chopped fresh basil
S & P to taste

In a large pot of lightly salted boiling water, cook the pasta for the
time recommended on the package or until the pasta is tender.

While the pasta cooks, heat the olive oil and butter in a large skillet
over mediumhigh heat, add the onion and cook until softened, about 2
minutes. Add the tomatoes and garlic, cook for 2 minutes longer, then
add
the peas and cook for an additional 2 minutes. Stir in the cream and
cook
for another 2 minutes. Add the basil and salt and pepper to taste.
Stir
to combine the ingredients.

Drain the pasta and toss with the sauce in a serving bowl.

From The Washington Post
(c) The Arizona Republic (6/5/96)

Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Posted to MMRecipes Digest V3 #182

Date: Mon, 01 Jul 1996 15:52:59 0700

From: scooter scooter@xmission.com