10 Ounce, peeled, seeded, and chopped (Medium Size)
1⁄4 Cup (4 tbs)
Rice shaped pasta
8 Ounce (1 Cup)
3⁄4 Cup (12 tbs)
1⁄2 Cup (8 tbs)
Grated parmesan cheese
2⁄3 Cup (10.67 tbs)
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.
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.