| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Main dish, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shaped pasta, such as shells, wagon wheels and radiatore |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Unsalted Butter |
| 1/2 |
md |
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 4 |
|
Plum Tomatoes, stemmed and diced |
| 1 1/4 |
lb |
Fresh baby peas, or 10-ounce package frozen baby peas |
| 1/2 |
c |
Light cream |
| 2 |
tb |
Chopped fresh basil |
|
|
S & P to taste |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V3 #182
Date: Mon, 01 Jul 1996 15:52:59 -0700
From: scooter <scooter@xmission.com>
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