Pasta with peas and Mascarpone

By tarah3

Ingredients

• 1/2 pound small-shaped pasta
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 1 cup low-sodium chicken stock
• 1 cup frozen petite peas, thawed
• 1/2 cup (4 ounces) cream cheese, at room temperature
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• Salt
• 2 tablespoons chopped fresh basil leaves

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.