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Baby Peas Tomato and Cream Sauce Recipe
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To make Baby Peas Tomato and Cream Sauce you will need
Ingredients
| 12 | ounces | Wagon-wheel pasta | | 1 | tablespoon | Olive oil | | 1 | tablespoon | Unsalted butter or: margarine | | 1 | small | Onion; chopped, up to | | 4 | | Plum tomatoes; stemmed, diced | | 1 | | Clove garlic; finely chopped | | 1 | package | (10 ounces) frozen baby green peas | | 1/2 | cups | Light cream | | 2 | tablespoons | Chopped fresh basil | | 1 | teaspoon | Salt | | 1/2 | teaspoons | Black pepper | | | Grated parmesan; (optional) |
Instructions
1. Cook wagon wheels in large pot
2. Meanwhile, heat oil and butter in medium-size skillet over medium-high
heat. Add onion; cook until softened, about 2 minutes. Add tomatoes and
garlic; cook 2 minutes. Add peas; cook 2 minutes. Stir in cream; cook 4
minutes, until thickened. Stir in basil, salt and pepper.
3. Drain pasta; toss together with sauce in serving bowl. Serve with grated
Parmesan cheese if desired.
Enjoy your Baby Peas Tomato and Cream Sauce
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Sat 9 Aug 2008
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