#31 Pastina With Peas and Carrots

Ingredients

1/2 pound of small pasta
2 tablespoons olive oil
1 small onion finely diced
2 medium carrots peeled and diced into 1/2 inch pieces
1 cup low sodium chicken stock
1 cup frozen petite peas thawed
4 oz cream cheese
4 oz mascarpone cheese
salt
2 tablespoons chopped fresh basil leaves


Directions

Cook pasta.

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 carrots and 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 and the carrots are tender.

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.

This was actually really good! I was shocked because I don't normally like cooked peas and carrots in my food. The boyfriend gave it too thumbs up and was very involved in me cooking it because he found the recipe. :) This could also be really good with chicken put in it too.