Pastina with Peas and Carrots

Pastina with Peas and Carrots
Pastina with Peas and Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

small servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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 small pieces

  • 1

    cup chicken stock

  • 1

    cup frozen petite peas, thawed

  • 1/2

    cup (4 oz) cream cheese, at room temp

  • 1/2

    cup (4oz) mascarpone cheese, at room temp

  • Kosher salt and fresh black pepper

  • 2

    TBSP chopped fresh basil leaves

Directions

Bring a pot of salted water to boil over high heat. Add the pasta and cook 8 to 10 minutes, or til tender but still firm, stirring occasionally. Drain, reserving 1 cup of the pasta water. In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook til soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to simmer and cook for 5 minutes. Add the peas to the pan and cook 2 minutes. Stir in the cooked pasta. Remove from the heat and add the cheeses. Stir til the mixture is incorporated and forms a sauce, using some of the pasta water if needed. Season with salt and pepper. Transfer to a serving bowl and add the basil.

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