Pasta with baby peas, tomato and cream sauce

4 Servings

Ingredients

Quantity Ingredient
1 pounds Shaped pasta, such as shells, wagon wheels and radiatore
1 tablespoon Olive oil
1 tablespoon Unsalted Butter
½ medium Onion, chopped
1 Garlic clove, minced
4 Plum Tomatoes, stemmed and diced
1¼ pounds Fresh baby peas, or 10-ounce package frozen baby peas
½ cup Light cream
2 tablespoons Chopped fresh basil
S & P to taste

Directions

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@....

Posted to MM-Recipes Digest V3 #182 Date: Mon, 01 Jul 1996 15:52:59 -0700 From: scooter <scooter@...>

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