Pastina with Peas and Carrots

By gina62_cooks

Ingredients

• 1/2 lb (8 oz) pastina or other small-shaped pasta
• 2 TBSP olive oil
• 1 small onion, finely diced
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 cup chicken stock
• 1 cup frozen petite peas, thawed
• 1/2 cup (4 oz) cream cheese, room temp
• 1/2 cup (4 oz) mascarpone cheese, room temp
• Kosher salt
• 2 TBSP chopped fresh basil leaves

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Cook pasta according to directions, about 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.
In a large nonstick pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally til soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the peas and cook for 2 minutes til the peas are warmed thru and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir til the mixture is incorporated and forms a sauce. Use the pasta water to thin, if needed. Season with salt. Garnish with chopped basil.