Pastina with Peas and Carrots

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 small servings
Save Recipe

Ingredients

1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini

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

1/2 cup (4 ounces) cream cheese, at room temperature

1/2 cup (4 ounces) mascarpone cheese, at room temperature

Kosher salt

2 tablespoons chopped fresh basil leaves

Directions

  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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pastina d'Ambrodo

Roasted Asparagus and Peas

"French" Dressing and Iceberg Lettuce Chopped Salad

Five Spice Pineapple Carrot Cupcakes

Banh Mi Slaw

Carrot Cake with Ginger Mascarpone Frosting

Carrot Cake Cupcakes

Waffled Carrot Cake