Trim fat from beef. Cut into 8 pieces. Place each piece of beef between 2 pieces of plastic wrap. Using flat side of meat mallet, pound meat lightly into rectangle about 1/8 inch thick.
Lightly spread 1 side of each piece of meat with butter. In medium bowl stir together corned beef, breadcrumbs, Parmesan, bacon, parsley, garlic, basil and pepper.
Divide corned beef mixture among pieces of beef. Roll up. Secure with wooden toothpicks.
In 12-inch skillet quickly brown beef rolls in hot olive oil, turning to brown on all sides. Pour pasta sauce around beef rolls. Bring to boiling; reduce heat. Cover and simmer 25 minutes. Add peas; return to boiling. Reduce heat. Simmer, uncovered, 5 to 10 minutes or until meat is tender and sauce has thickened.
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