Farfalle With Peas & Sun Dried Tomatoes - cooking recipe

Ingredients

8 sun-dried tomato halves, packed in olive oil blotted & cut into thin slices
10 oz. pkg. frozen peas
6 Tbsp. olive oil
1/2 C. onion, coarsely chopped
1 garlic clove, minced
Freshly ground black pepper
1 lb. farfalle (bowtie pasta)

Preparation

Heat oil in medium skillet and add onion. Saute until golden. Stir in tomatoes and garlic. Set aside. Cook bowties in boiling water 3 minutes. Add peas and cook until pasta is tender, about 8 minutes; drain. Toss oil mixture with pasta mixture until blended. Sprinkle with pepper and grated cheese.