Mini Rotini with Carrots and Peas

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  • Level: Easy
  • Total: 20 min
  • Cook: 20 min
  • Yield: 4-6 servings
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1 box Piccolini Rich in Fiber - White Mini Rotini

4 tablespoons extra virgin olive oil

2 medium sized leeks

1 cup green peas

3 diced carrots

4 leaves chopped basil

Salt and black pepper to taste

1/2 cup Parmigiano-Reggiano cheese, grated


  1. Transform peas and carrots into something special with the simple addition of leeks.
  1. Cut the leeks into thin slices, white part only.
  2. In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
  3. Meanwhile, cook pasta according to directions.
  4. Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
  5. Stir in basil and cheese before serving.
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