Pasta Pilaf Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| 1 large clove garlic, minced or pressed | ||
| 2 medium-size tomatoes (about 10 oz. total), peeled, seeded, and chopped | ||
| Basil | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs), shaped | |
| Frozen peas | 3/4 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in a wide frying pan over medium heat.
Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown (5 to 7 minutes).
Add tomatoes, basil, and 1/4 cup water; reduce heat, cover, and simmer for 10 minutes.
Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (about 10 minutes); or cook according to package directions.
Drain well.
Add peas and cream to tomato mixture.
Increase heat to high and bring to a boil; mix in pasta.
Remove from heat and stir in 1/4 cup of the cheese.
Season to taste with salt and pepper.
Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown (5 to 7 minutes).
Add tomatoes, basil, and 1/4 cup water; reduce heat, cover, and simmer for 10 minutes.
Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (about 10 minutes); or cook according to package directions.
Drain well.
Add peas and cream to tomato mixture.
Increase heat to high and bring to a boil; mix in pasta.
Remove from heat and stir in 1/4 cup of the cheese.
Season to taste with salt and pepper.
Chef
