1 lb Shaped pasta, such as shells, wagon wheels and radiatore
1 tbsp Olive oil
1 tbsp Unsalted Butter
1/2 medium Onion, chopped
1 Clove garlic, minced
4 Plum Tomatoes, stemmed and diced
1 1/4 lb Fresh baby peas, -or-
1 package (10-ounce) frozen baby peas
1/2 cup Light cream
2 tbsp Chopped fresh basil
S & P to taste
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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 medium-high 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.
Date: Mon, 01 Jul 1996 15:52:59 -0700
From: scooter <scooter@xmission.com>
MM-Recipes Digest V3 #182
From the MealMaster recipe list.
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